Total Time
Prep 15 mins
Cook 0 mins

My friend gave me this recipe several years ago, when our families attended a 4th of July picnic together. I have made it many times since then, and it's always a favorite whenever I make it. The recipe makes quite a bit, so it's one of my favorite dishes to take to potlucks, picnics and other gatherings with large crowds. The recipe would fit a lot of party themes, as the ingredients represent various continental cuisines, from the Asian inspired chestnuts to the Brazilian cashews. But it is the smokey Dutch-influenced gouda cheese that adds a wonderful Mediterranean flair to this great picnic salad. Cooking time does not including chilling time (as that can vary greatly).

Ingredients Nutrition


  1. Place peas, chestnuts, celery, onion, and cheese in a large salad bowl.
  2. In a small mixing bowl, stir together the sour cream and sugar until well blended. Add the sour cream mixture to the salad, then season with salt and pepper. Toss thoroughly with a large spoon.
  3. Place in refrigerator for several hours (or overnight is ideal). Add the cashews just before serving, and toss well to thoroughly blend all ingredients.
Most Helpful

I also made this with one bag of peas and it is delicious and easy to put together. My Dalmatian Monte also loved the photo-taking process and got in on the pict! Made for ZWT #9.

CaliforniaJan August 06, 2013

Delicious! This is a wonderful salad full of all kinds of delicious goodies. I scaled the recipe down, but after tasting it -- I should have made a full batch since it keeps so well in the fridge. The only change I made was to sub smoked gruyere as that is what I had on hand. Will definitely make this salad again - DH & I loved it! Made for ZWT9 Scandinavia, August, 2013.

Nancy's Pantry August 05, 2013

THIS IS THE BEST SALAD I HAVE HAD IN A LONG TIME!! Such great flavours and textures. I find myself randomly craving it throughout the week. It keeps well in the fridge so if you make a big batch it will last you a few days. So yummy!

grumblebee March 12, 2012