Creamy 1950s Vintage Pea Salad

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The “Church Social” Vintage Pea Salad

This version keeps the traditional “mayo-base” but adds a hint of apple cider vinegar to brighten the flavors for the modern palate.

CategoryDetails
Prep Time15 minutes
Chill Time1 hour (minimum)
Total Time1 hour 15 minutes
Yield6–8 servings

🍴 Ingredients

  • The Green Base:
    • 16 oz (1 bag) Frozen petite peas (thawed and dried)
  • The “Crunch & Salt”:
    • 1 cup Sharp Cheddar cheese, cut into tiny cubes (standard shredded works, but cubes are vintage-accurate)
    • ½ cup Red onion, finely diced
    • 6 slices Bacon, cooked until shattered-crisp and crumbled
  • The “Velvet” Dressing:
    • ½ cup Real mayonnaise (Duke’s or Hellmann’s is the law here)
    • 2 tbsp Sour cream (adds a necessary tang)
    • 1 tbsp Sugar
    • 1 tbsp Apple cider vinegar
    • ½ tsp Smoked paprika
    • Salt & heavy Black Pepper

👩‍🍳 Instructions

1. The Pea Prep

  • Thaw your frozen peas by rinsing them in a colander.
  • The Most Important Step: Lay them out on a clean kitchen towel and pat them dry. Any moisture left on the peas will thin out your dressing.

2. The Cube Cut

  • Slice your cheddar cheese into very small cubes (about the size of a pea). This ensures that every forkful has a balanced ratio of salty cheese and sweet pea.

3. The Dressing Emulsion

  • In a large bowl, whisk together the mayonnaise, sour cream, sugar, vinegar, and paprika.
  • Taste it. It should be slightly sweet, very creamy, and have a sharp vinegar “finish.”

4. The Fold

  • Add the peas, cheese, and red onion to the dressing.
  • Fold gently until everything is enrobed in the white sauce.
  • The Bacon Rule: Only fold in half of the bacon now. Save the other half for the top right before serving to ensure you keep that “crunch.”

5. The Cold Set

  • Cover and refrigerate for at least one hour. This allows the onion and vinegar to “pickle” slightly in the dressing, mellowing the flavors.

The “Herb” Variation: For a more “modern-garden” feel, add ¼ cup of chopped fresh dill. It pairs beautifully with the peas and lifts the entire dish out of the 1950s and into the 2020s.

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