Rediscover a Southern Classic: Pea Salad

[elleng]

Travis Milton can’t remember her name, but he remembers the crunch of the pea salad she used to bring to church picnics in Castlewood. Most cooks in his southwestern Virginia hometown added bacon to the ever-present side dish, but she preferred water chestnuts. Years later, when he developed his own recipe for pea salad, he followed her lead. But he also added a splash of rendered bacon fat, among other ingredients inspired by family gatherings past.

https://gardenandgun.com/recipe/rediscover-a-southern-classic-pea-salad/?

[tanyev]

1. Water chestnuts, interesting.

One time when I didn't have celery available, I tried peanuts in pea salad. I liked it and have been using it ever since. And although I came up with that idea on my own, I remember a DU thread awhile back about how pea and peanut salad is a big deal in some region of the country.

[ratchiweenie]

2. I've made this for years (my parents are from Texas) but I use aged yellow cheddar and shredded ham.

Not nearly as much mayo though. It's a nice little salad when you don't have a lot of fresh veggies but have a bag of frozen peas. You can make the same salad with chopped broccoli or cauliflower. From now on I will add water chestnut for added crunch. Thanks.

[Warpy]

3. TBH, this looks heavily tweaked for foodies

Most of the peas I remember down south were field peas, a catchall term for very small legumes like Crowder peas. They're a lot less sweet than green peas. I also think the onion was less designer and the crunch was supplied by walnuts or pecans, not water chestnuts. And yes, the salads were great, as many recipes as there were cooks, but always with field peas.

Then again, I'm old, really old, and I left the south before the whole foodie thing started to happen in the late 70s. Some lady might have made this with Birdseye's finest green peas and designer onions. I doubt there were water chestnuts in it until very recently, the canned ones were available but they tasted like the can. Fresh ones are all crunch, little flavor at all, and would work better.

About the only thing I'd say "no substitution" on is the cider vinegar. That really makes a lot of salads--sweet, tangy, and just barely cidery.