Green Pea & Peanut Salad

This retro pea and peanut salad has been showing up at potlucks and holiday tables for decades, and for good reason. Thawed frozen peas and crunchy Spanish peanuts get tossed in a simple sweetened sour cream dressing, then garnished with green pepper and red pimento for a festive red-and-green look in a clear trifle dish.

The crunch contrast is everything here. Sweet, tender peas against salty, crunchy peanuts, bound by a creamy dressing that’s just barely sweet. It sounds odd if you haven’t tried it, but the combination works the same way chocolate-covered pretzels do: sweet, salty, and textural contrast in every bite.

Drying the thawed peas thoroughly is the one step you can’t skip. Wet peas dilute the dressing and turn the salad watery within an hour.

Chef Tips

• Pat the thawed peas dry between layers of paper towels. Spread them out on a sheet pan so they dry evenly.
• Use Spanish peanuts (the small ones with red skins) for a nuttier flavor and better crunch than regular roasted peanuts.
• Toss gently. The peas crush easily and you want them whole for the best look and texture.
• Add the peanuts right before serving if making ahead. They lose their crunch quickly once dressed.

Variations

• Add diced celery for extra crunch and a fresh, vegetal bite.
• Swap sour cream for Greek yogurt for a tangier, lighter dressing.
• Fold in crumbled bacon for a heartier, smokier take.