Dessert

Creamy 1950s Vintage Pea Salad Recipe

ByRita Bennet November 6, 2025November 6, 2025

Introduction

This creamy 1950s vintage pea salad is a delightful blend of simple ingredients that come together in a smooth, tangy dressing. Perfect as a side dish for potlucks or family dinners, it brings a nostalgic touch to your table with its classic flavors and easy preparation.

A close-up view of a creamy salad in a white bowl with a black speckled pattern on the outside. The salad has a thick white sauce mixed with green peas and small cubes of pale yellow potatoes. Diced red onions are spread evenly throughout, adding a hint of purple color. The creamy texture looks smooth and rich, covering the vegetables and potatoes almost fully. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups frozen peas, thawed
1/2 cup mayonnaise

1/2 cup sour cream
1 tablespoon apple cider vinegar

1 tablespoon sugar
1/2 cup diced cheddar cheese

1/4 cup finely chopped red onion
1/4 cup chopped celery
1/4 cup chopped fresh dill

Salt and pepper to taste

Instructions

Step 1: In a large mixing bowl, combine the mayonnaise, sour cream, apple cider vinegar, and sugar. Stir until smooth and well combined.
Step 2: Add the thawed peas, cheddar cheese, red onion, celery, and dill to the bowl.

Step 3: Gently fold the ingredients together until the peas are evenly coated with the creamy dressing.
Step 4: Season with salt and pepper to taste, adjusting as necessary.
Step 5: Cover the bowl and refrigerate the salad for at least an hour before serving to allow the flavors to meld.

Step 6: Serve chilled, and enjoy the taste of nostalgia.

Tips & Variations

For extra crunch, add some toasted sunflower seeds or chopped walnuts just before serving.
Substitute Greek yogurt for sour cream to lighten the dressing while keeping creaminess.

If fresh dill isn’t available, use dried dill but reduce the amount to about 1 tablespoon to avoid overpowering the salad.

Storage

Store the pea salad in an airtight container in the refrigerator for up to 3 days. Before serving, stir gently and add a splash of apple cider vinegar or a little extra mayonnaise if the dressing has thickened too much. This salad is best enjoyed chilled.

How to Serve

A close-up of a creamy salad in a white bowl filled with a thick, off-white sauce. The salad has three main layers visible: bright green peas scattered throughout, light purple chopped onions, and soft, light yellow potato cubes all mixed together in the creamy dressing. The texture looks smooth with chunks, and the bowl rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh peas instead of frozen?

Yes, you can use fresh peas. Blanch them in boiling water for about 1-2 minutes, then plunge into ice water to retain their vibrant color and crispness before using in the salad.

Is this salad suitable for meal prep?

Absolutely. It holds up well when prepared a day ahead, allowing the flavors to develop. Just give it a gentle stir before serving to refresh the dressing.