Yvonne's Pea Salad

Yvette 0

"This easy, no-cook, unique pea salad is a delicious snack or side dish. It tastes great with sandwiches, salads, or other cold dishes. Be careful, it's addictive! Serve it once and requests for it will never end."

Ingredients 10 m {{adjustedServings}} servings 300 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 300 kcal
  • 15%
  • Fat:
  • 22.8 g
  • 35%
  • Carbs:
  • 11.1g
  • 4%
  • Protein:
  • 13.8 g
  • 28%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 315 mg
  • 13%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. In a large bowl, combine peas, Cheddar cheese, and sour cream. Stir in chopped onion, curry powder and dill.
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Reviews 9

  1. 9 Ratings

Shannon :)

This was really good. I added four strips of cooked and crumbled bacon and used mayo instead of sour cream. I might cut back on the curry a bit next time. Thanks Yvette!


I made this with a pound of peas, and 3/4 pound of cheese, but I still kept with the one tablespoon curry powder and one tablespoon dill weed, AND IT WAS INEDIBLE. It was too incredibly strong. What's worse, it was the first time I'd made it, and I made it for a party, now I'm sure everyone who had some thinks I can't cook worth a bean! Perhaps the originator of this recipe meant to say ONE TEASPOON????? and not ONE TABLESPOON???


This turned out rather bland and thick when I followed the recipe exactly, but a squeeze of lemon juice made all the difference in the world. Next time, I'll substitute drained plain yogurt for at least half, if not all, of the sour cream, and add a liberal dose of lemon juice. With the added tanginess, yum!