Hetty McKinnon’s Potato Chip Salad

Every now and then, a dish comes along that feels both wildly creative and deeply nostalgic. Hetty McKinnon’s Potato Chip Salad is one of those dishes. It’s a vibrant, herb-laced, creamy salad with a surprising crunch from handfuls of salty potato chips tossed right in. It balances richness and freshness in a way that feels effortless yet unforgettable. This salad isn’t just a side—it steals the spotlight.

Behind the Recipe

I first stumbled upon this genius recipe during a spring picnic potluck. Among the usual bowls of leafy greens and pasta salads, this one stood out—crunchy chips mingled with herbs and a creamy dressing. One bite in, I was hooked. Turns out, this salad is the brainchild of beloved cookbook author Hetty McKinnon, who is known for elevating everyday vegetables into meals worth celebrating. Ever since that day, this has become my go-to when I want to wow without much work.

Recipe Origin or Trivia

Hetty McKinnon, an Australian-born, Brooklyn-based cookbook author, is celebrated for her inventive, vegetable-forward recipes. This salad was born from her love of simple ingredients and big textures. The idea of tossing potato chips into salad is playful, yet the execution is remarkably elegant. Inspired by the salty-crunchy-smooth combos found in classic American snacks, this salad has quickly become a cult favorite. It’s a love letter to comfort food—with a twist.

Why You’ll Love Hetty McKinnon’s Potato Chip Salad

This salad delivers layers of flavor and texture you didn’t even know you needed.

Versatile: Works as a side, a light main, or a picnic favorite.

Budget-Friendly: Uses affordable pantry staples and fresh herbs.

Quick and Easy: Comes together in 15 minutes with zero fuss.

Customizable: Add extra veggies, swap the dressing, or toss in protein.

Crowd-Pleasing: It’s the first bowl empty at every gathering.

Make-Ahead Friendly: Prep everything except the chips and toss just before serving.

Great for Leftovers: Even the softened chips add charm the next day.

Chef’s Pro Tips for Perfect Results

Here’s how to get the best crunch and balance in every bite:

1. Add chips at the last minute: This keeps them crisp and bold.
2. Use thick-cut or kettle chips: They hold up better against the dressing.
3. Go heavy on herbs: They’re the real flavor heroes here.
4. Balance creamy and tangy: A mix of mayo and vinegar or lemon juice makes magic.
5. Chop greens into bite-sized pieces: So every forkful is layered just right.

Kitchen Tools You’ll Need

Nothing fancy here—just your everyday kitchen gear.

Large Mixing Bowl: To toss everything evenly.

Sharp Knife: For chopping herbs and veggies.

Cutting Board: A clean surface to prep your greens.

Measuring Spoons: To balance the dressing to your liking.

Salad Tongs or Clean Hands: For a gentle, thorough toss.

Ingredients in Hetty McKinnon’s Potato Chip Salad

This isn’t your average salad—it’s a celebration of texture and brightness.

1. Potato Chips: 4 cups, thick-cut or kettle style. Bring the salty crunch and unexpected flair.
2. Romaine Lettuce: 1 large head, chopped. Crisp and refreshing.
3. Celery: 2 stalks, finely sliced. Adds clean crunch and contrast.
4. Fresh Parsley: ½ cup, chopped. Brightens and lifts the flavor.
5. Fresh Dill: ¼ cup, chopped. Brings a grassy, almost citrusy freshness.
6. Scallions: 3, thinly sliced. Mild onion bite that pairs beautifully.
7. Mayonnaise: ½ cup. Creamy base for the dressing.
8. Greek Yogurt or Sour Cream: ¼ cup. Adds tang and body.
9. Lemon Juice: 2 tablespoons. Cuts through richness with brightness.
10. Salt and Black Pepper: To taste. Enhances and sharpens the flavors.

Ingredient Substitutions

Make it your own with these easy swaps.

Potato Chips: Try tortilla chips, pita chips, or even rice crackers.

Romaine Lettuce: Use baby spinach, arugula, or a spring mix.

Greek Yogurt: Sour cream or crème fraîche work just as well.

Scallions: Red onion or shallots offer a similar bite.

Lemon Juice: White wine vinegar or apple cider vinegar can sub in.

Ingredient Spotlight

Potato Chips: Not just for snacking, they bring crisp texture and salty goodness that transforms the salad from basic to brilliant.

Fresh Dill: Often underused, dill brings an herby zing that feels fresh, light, and addictive.

Instructions for Making Hetty McKinnon’s Potato Chip Salad

Ready to toss together one of the most exciting salads you’ll ever serve? Let’s get to it.

1. Preheat Your Equipment:
   No need! This is a no-cook, all-magic recipe.
2. Combine Ingredients:
   In a small bowl, whisk together mayonnaise, Greek yogurt, lemon juice, salt, and pepper. Adjust seasoning to taste.
3. Prepare Your Cooking Vessel:
   Grab a large salad bowl and add chopped romaine, celery, parsley, dill, and scallions.
4. Assemble the Dish:
   Drizzle the dressing over the greens and herbs. Toss gently until everything is coated evenly.
5. Cook to Perfection:
   Skip the stove—just let those flavors mingle for a minute or two.
6. Finishing Touches:
   Right before serving, fold in the potato chips so they stay crunchy.
7. Serve and Enjoy:
   Serve immediately while the chips still crackle and the herbs are lively.

Texture & Flavor Secrets

This salad is all about contrast. You’ve got the crisp coolness of lettuce, the fresh snap of celery, creamy dressing hugging every leaf, and then—bam!—crunchy, salty chips that take it over the top. The dill and parsley cut through the richness and keep things light and vibrant.

Cooking Tips & Tricks

Master the mix with these extra nuggets of wisdom:

• Dry your greens well so the dressing clings properly.
• Crush the chips slightly for more even distribution.
• Taste the dressing before tossing—it’s easier to adjust now than later.
• Keep the herbs fresh by chopping just before serving.

What to Avoid

Even a playful salad has its rules.

• Don’t add chips too early—they’ll go soggy fast.
• Avoid overly thin chips, which disintegrate in the dressing.
• Don’t skip the herbs. They’re not just garnish—they bring the flavor.

Nutrition Facts

Servings: 4
Calories per serving: 320
Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes

Make-Ahead and Storage Tips

To prep ahead, mix your dressing and chop your greens and herbs. Store everything separately, and toss with chips right before serving. Leftovers can be stored in the fridge for up to 2 days, though the chips will soften. Still delicious, just less crunchy.

How to Serve Hetty McKinnon’s Potato Chip Salad

Serve in a big bowl with extra chips on the side for topping. It’s great next to grilled meats, veggie burgers, or a soup-salad lunch combo. You can even serve it in lettuce cups for a handheld party version.

Creative Leftover Transformations

Got extra salad? Don’t toss it—transform it!

• Wrap it in a tortilla for a chip-crunch salad wrap.
• Add chickpeas or beans for a more filling lunch.
• Toss with cold pasta for a crunchy twist on pasta salad.

Additional Tips

• Use chips with ridges or kettle-style for max crunch.
• Try flavored chips like sour cream and onion for variation.
• Add a sprinkle of nutritional yeast for a savory boost.

Make It a Showstopper

Serve in a wide, shallow bowl so those golden chips peek through. Garnish with a few extra sprigs of dill or a lemon wedge on the side. A sprinkle of cracked pepper on top finishes it beautifully.

Variations to Try

• Spicy Crunch: Use jalapeño chips and add a dash of hot sauce to the dressing.
• Vegan Version: Use vegan mayo and plant-based yogurt.
• Cheesy Kick: Add grated Parmesan or crumbled feta.
• Protein Boost: Add shredded rotisserie chicken or boiled eggs.
• Pickle Pop: Add diced pickles or a splash of pickle juice to the dressing.

FAQ’s

Q1: Can I make this salad vegan?

Yes, just use vegan mayo and plant-based yogurt.

Q2: What type of potato chips work best?

Thick-cut or kettle-style hold up best in the dressing.

Q3: Can I prep the salad in advance?

Yes, but add chips just before serving.

Q4: Can I use dried herbs instead of fresh?

Fresh herbs are best for flavor and texture. Dried won’t give the same pop.

Q5: How long will it keep in the fridge?

Up to 2 days, though the chips will soften.

Q6: Can I add other veggies?

Absolutely! Shaved carrots, radishes, or cucumbers work well.

Q7: Is this salad gluten-free?

It depends on the chips. Use gluten-free chips and you’re good to go.

Q8: Can I use iceberg lettuce?

Sure, it’s crisp and mild—just chop it well.

Q9: Can I use sour cream instead of yogurt?

Yes! It’ll give a rich, tangy flavor.

Q10: What protein can I add?

Chickpeas, grilled tofu, or boiled eggs work great.

Conclusion

Hetty McKinnon’s Potato Chip Salad is the unexpected hero of any meal. It’s fresh, salty, creamy, and crunchy all at once—comfort food that surprises you in the best way. Trust me, one bowl won’t be enough.

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