This Fresh Take on My Mom’s Pea Salad Will Be Your Go-to Summer Side

published Jun 5, 2022
Triple Pea Salad with Radishes and Cheddar Recipe

A creamy salad with fresh sweet peas, snow peas, snap peas, and radishes tossed with cheddar & bright dressing.

Serves4

Prep30 minutes to 35 minutes

Jump to Recipe
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pea salad in blue bowl
Credit: Photo: Christopher Testani; Food Styling: Jesse Szewczyk

As a kid growing up in Wisconsin, I remember a few dishes that my mom would make often and well. One of my favorites, still to this day, was her sweet pea salad. I am sure it was out of a church cookbook or perhaps a branded pamphlet, but no matter where it came from, I saw it as hers.

It doesn’t get more straightforward — or more Midwestern — than this gem. A few bags of thawed sweet peas are tossed with some scallions, celery, cubed Velveeta, and Miracle Whip which, if you recall what’s on the label, is in and of itself a salad dressing. This salad is sweet, creamy, and delicious and she will still lovingly make it for me when I request it on a visit home.

Credit: Photo: Christopher Testani; Food Styling: Jesse Szewczyk

Now that I live in New York, I can’t help but make a version of that salad the second peas hit the farmers market. In my twist on the dish, I lightened things up a bit and added a few more varieties of peas for variety in texture and flavor. Don’t get me wrong — all those peas are still tossed in a creamy, slightly sweet and tangy dressing and there is definitely still cheese in there for this Wisconsin girl. But that dressing is a little fresher and the cheese a little sharper. The slightly sweet tarragon is great with the peas, but feel free to try it with mint or basil, if you prefer.

Triple Pea Salad with Radishes and Cheddar Recipe

A creamy salad with fresh sweet peas, snow peas, snap peas, and radishes tossed with cheddar & bright dressing.

Prep time 30 minutes to 35 minutes

Serves 4

Nutritional Info

Ingredients

  • 10 ounces

    frozen sweet peas (about 2 cups)

  • 1/3 cup

    mayonnaise

  • 2 tablespoons

    whole grain mustard

  • 1 tablespoon

    low-fat plain Greek yogurt, such as 2% Fage

  • 1 tablespoon

    champagne vinegar

  • 2 teaspoons

    honey

  • 3/4 teaspoon

    kosher salt, divided

  • 3 sprigs

    fresh tarragon

  • 4 ounces

    snow peas

  • 4 ounces

    sugar snap peas

  • 4

    medium red radishes (about 4 ounces total)

  • 4 ounces

    aged cheddar cheese, preferably Wisconsin

Instructions

  1. Thaw 10 ounces frozen sweet peas according to package directions and drain.

  2. Place 1/3 cup mayonnaise, 2 tablespoons whole grain mustard, 1 tablespoon low-fat plain Greek yogurt, 1 tablespoon champagne vinegar, 2 teaspoons honey, and 1/2 teaspoon of the kosher salt in a large bowl and whisk to combine.

  3. Prepare the following, adding each to the bowl of dressing as it is completed: Pick and coarsely chop the leaves from 3 fresh tarragon sprigs (about 2 tablespoons). Using your hands, pinch off the stem ends from 4 ounces snow peas and remove any tough strings running down the sides; thinly slice lengthwise. Repeat trimming 4 ounces sugar snap peas, then cut each snap pea crosswise into thirds on a slight diagonal.

  4. Add the sweet peas and remaining 1/4 teaspoon kosher salt to the bowl and toss to combine.

  5. Thinly slice 4 medium red radishes into rounds. Small dice or crumble 4 ounces aged cheddar cheese into 1/4-inch pieces (about 1 cup). Scatter both over the salad and stir just once or twice to lightly incorporate the cheese. Refrigerate for at least 1 hour and up to 3 hours to let the flavors meld. Re-toss before serving.

Recipe Notes

Herbs: Chopped fresh mint or basil leaves, or a combination, would be a great substitute for the tarragon.

Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.