Curried Pea Salad

This is not just any pea salad but my mother’s curried pea salad. As the holidays approach, I began thinking about a couple of easy side dishes that would go with any main dish. My mothers pea salad was the first thing that came to mind. Since it was mom’s recipe I find a lot of comfort in it. When I eat it, it brings back a lot of fond memories from my childhood. I don’t remember where mom got this recipe, but I remember as a kid how everyone raved about it. Every time I make it now, people continue to rave about it.


I made this dish for Thanksgiving 2014 because I wanted a really simple side dish. This dish is easy and can be made ahead of time. Since we were traveling in the RV that day,  I decided to make this recipe. This needs to be made at least an hour ahead of time so that the frozen peas can thaw. Having one less dish to prepare when we reached our destination was a relief.

When Thanksgiving morning rolled around I realized I was out of curry spice. I didn’t have time to go to the store, so I decided to improvise. Instead of curry, I used some paprika and a very small amount of cayenne – YUM! I’ll continue to make it this way in the future. Make no mistake, however, this is really delicious with the curry as well.

You can find this recipe on page 77 of Damn Fine Dishes.
Pea Salad

5 from 1 vote

Curried Pea Salad

A simple curried pea salad is great for any occasion.

Course Salad, Side Dish
Cuisine American, Indian
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 people
Calories 508 kcal
Author Barbara Tidwell


  • 2 bunches scallions
  • 1 6 oz can smoked almonds
  • 2 lbs frozen peas
  • 1 1/2 c mayonnaise
  • 2 tsp curry powder


  1. Chop scallions and almonds and set aside.

  2. Let peas thaw slightly; they should still be somewhat icy.

  3. In a mixing bowl, add together all ingredients and stir well.

  4. Place in cooler or refrigerator for about an hour.

  5. Serve cold. This dish can be made a day ahead of time.