This vintage pea salad recipe is crunchy with cashews and water chestnuts in a creamy dressing. It's quick and easy to put together and is one of my favorites for potlucks and summer parties.
2tablespoonsRanch dressing mixone packet of the dry mix.
Instructions
Dressing
Stir together the sour cream, mayonnaise, and Ranch dressing mix.
Add salt and pepper to taste.
Set aside.
Salad
Mix all ingredients except the bacon in a large serving bowl.
Top with the dressing and mix well.
Cover with plastic wrap.
Chill 24 hours.
Stir in bacon just before serving.
Video
Notes
Storage:Pea salad is best enjoyed the day after it's made. However, leftovers can be refrigerated in a bowl covered with plastic wrap or in an airtight container for up to two more days.Tips:
Make sure you use dry Ranch dressing mix, not Ranch dressing from a bottle!
Don’t skip the chilling time! You need to refrigerate your pea salad for the full 24 hours so the flavors meld together.
Fry up and mix in the bacon bits when ready to serve your pea salad so they stay nice and crispy. If you add them the day before, the creamy dressing will soften them in the fridge.