A local restaurant (Mother-in-Law House in historic St. Charles) is known for their pea salad. The establishment was originally built as a home in 1866 with a wall dividing the interior in half. The builder and his wife occupied one side, while his mother-in-law lived on the other. About 35 years ago, the restaurant opened in that building and they've been serving their salad, along with the rest of their menu, ever since. My mother's "eagle eyes" spotted their recipe when it was featured in the St. Louis Post Dispatch, so I am sharing it with you today.
Mother-in-Law House Restaurant Pea Salad
scant 5 T mayonnaise
scant 5 T sour cream
scant 1/2 teaspoon white pepper
scant 5 T diced celery
scant 5 T salted Spanish peanuts, skins on
1 pound frozen petite green peas, straight from the freezer
In a large bowl, combine mayonnaise, sour cream and white pepper. Stir in celery and peanuts, frozen peas. Refrigerate until peas thaw. (Notes: It takes longer for those little things to thaw than you'd think and I am talking hours! Also, I need to mention that I had to lightly salt this before serving and I am not a fan of salty foods. It just seemed to lack flavor and needed a smidgen of salt for blending. I added a few more peanuts, too.)
The restaurant owner originally obtained the recipe from her mother. I think you'll enjoy this unique salad and appreciate the fact that it's simple to prepare...some might even say it's easy peasy!
'Peas' have a good weekend!