Hetty McKinnon’s Potato Chip Salad: 5 Reasons to Love It
A crunchy, creamy potato chip salad that brings joy to any meal with its fresh greens and crispy chips.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: Serves 4-6 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 large bag of sturdy potato chips, preferably kettle-cooked or ridged
- 5 to 6 cups mixed greens (romaine, baby kale, or arugula)
- 1 cup thinly sliced celery or fennel
- 1 cup herbs (cilantro, dill, mint, or parsley), roughly chopped
- 2 to 3 scallions, thinly sliced
- 1/3 cup mayo
- 1/3 cup plain Greek yogurt or sour cream
- 2 tablespoons lemon juice, plus zest to taste
- 1 teaspoon Dijon mustard
- 1 to 2 teaspoons honey or maple syrup (optional)
- 2 to 3 tablespoons olive oil
- Salt and black pepper to taste
Instructions
- Whisk the dressing in a large bowl until smooth and glossy. Adjust taste for brightness and creaminess.
- Add the greens, celery, herbs, and scallions. Toss gently to coat.
- Right before serving, crumble in a generous handful or two of chips and toss lightly. Top with more whole chips for a dramatic presentation.
- Finish with lemon zest and a crack of pepper, taste again and adjust if needed.
Notes
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg
Find it online: https://bakerslider.com/hetty-mckinnons-potato-chip/