Green Pea Salad Recipe

A true throwback side dish, my Vintage Green Pea Salad brings creamy comfort with just the right touch of crunch and tang. This timeless recipe has been passed around potlucks and family tables for decades, and I’ve polished it up with all of the vintage recipe staples and fresh ingredients.

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Then & Now

One thing you won't find on my blog is any recipe using canned peas. My taste buds despise them. I do however like fresh green peas or frozen as long as they still have their shape, color and texture.

Pea Salad was not something I ever had growing up. It was only recently I saw a canister of it on a salad bar and tasted it with my main salad. Tasty!

I've scoured through my 60s and 70s cook books and studied each version.

Pea Salad is in Almost Every Vintage Cook Book

Green Pea Salad has taken on countless variations over the years, with each cook putting their own spin on the classic. Some versions keep it simple with just mayonnaise, while others lighten things up with sour cream, or even a mix of the two for creaminess with a little tang. Some even used Miracle Whip or Hidden Valley Ranch salad dressing.

Fresh peas or frozen peas are often preferred today, while older recipes sometimes called for canned (a shortcut best left in the past in my opinion). From there, it’s all about the add-ins: hard-boiled eggs, sweet relish or chopped pickles, green onions or snipped chives, fresh herbs, water chestnuts, bell peppers, and of course, crispy bacon to tie it all together. Each variation tells a different story, but they all celebrate the fun of turning a humble pea into a dish worth remembering.

My version takes into consideration all of the recipes I reviewed. I wanted to lighten it up a bit so not to be laden with so much high calorie mayonnaise, but still keep that creamy texture. I like the addition of mayo because it gives a balance to sour cream, so I've just reduced the amount.

For me, celery is a must. But that is the great thing about this salad, it will still come together no matter what you like or choose to put in it. And by all means, if you like canned peas or had it that way growing up, go for it!

Also, I debated about the bacon because I really wanted to lighten it up. However, the bacon or bacon bits appear so often in the old cookbooks, removing it would take away the essence of the original salad. PLUS, is there anything better than bits of salty smoky bacon?

Ingredients Green Pea Salad - Vintage Style

• Frozen Peas - Slow thawed, not cooked. Plumps up nice and stays crisp.
• Bacon - Adds texture and that smoky flavor.
• Celery - Fresh chopped
• Red onion - freshness + crunch.
• Light Sour Cream & less Mayo - Using both for the classic flavor.
• Cheddar cheese cubes (optional vintage touch) or may use shredded cheddar.
• Hidden Valley Ranch Powder

How To Make Green Pea Salad

1. Thaw the peas in a large bowl of hot tap water. Let rest until completely thawed, about 20 minutes. Drain in a colander.

Meanwhile, fry your bacon on Medium heat until crispy.

2. In a medium bowl, stir together sour cream, mayo, seasoning, and diced red onion and celery.

3. Add chopped cooked bacon and cheddar cheese to the peas and then stir it all together.

Alternative Mix-Ins

Add one or more, mix and match to your preference:

Hard-boiled eggs
Fresh herbs like dill, chives, or Italian flat leaf parsley
Diced red or green bell peppers
Cheddar cheese cubes or shredded, other types like feta
Chopped red onion, sweet Vidalia or green onions
Sweet relish, or chopped bread and butter pickles
Chopped dill pickles or dill pickle relish
Water chestnuts, chopped for an extra crunch
Shredded carrots
Sunflower seeds, toasted almonds, or other nuts

Other vintage salads you might like! (And better for even a vintage themed party)

Apple Carrot Salad Waldorf or Old Fashioned Frog Eye Salad

Serving and Storage

This recipe makes about six small side dish servings. You can easily double the recipe for a larger batch.

For best flavor and texture, Green Pea Salad should be chilled before serving. At least 1 hour in the refrigerator allows the flavors to meld together and the dressing to cling to the peas and mix-ins. Keep it covered tightly with plastic wrap or in an airtight container.

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