Hetty McKinnon’s Potato Chip Salad

If you’ve never thought to toss potato chips into a salad, you’re in for a delightful surprise. This recipe takes all the comforting vibes of a classic creamy potato salad and flips it on its head with a twist of crunch and freshness. Think crispy chips meeting creamy dressing, paired with vibrant greens and herbs for a salad that’s not just satisfying, but wildly fun to eat. Trust me, you’re going to love this.

Behind the Recipe

This quirky and utterly satisfying salad comes from the ever-inventive Hetty McKinnon, known for her veggie-forward creations that don’t skimp on flavor. The inspiration behind this dish? A childhood love for potato chips and a passion for creating new textures in everyday meals. It’s the kind of recipe that feels a bit rebellious and nostalgic at the same time, like sneaking chips into your sandwich but making it elegant.

Recipe Origin or Trivia

Potato chip salad may sound like a modern twist, but the idea of combining crunch with creaminess has roots in comfort food traditions all around the world. Hetty McKinnon, an Australian-Chinese chef now based in Brooklyn, has been redefining vegetarian cooking with bold, unexpected pairings. This recipe in particular nods to the Southern U.S. tradition of creamy potato salads while layering in modern sensibilities with greens and tangy dressing.

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

Here’s why this salad isn’t just a fun gimmick—it’s a weeknight winner.

Versatile: Perfect as a side dish, main course, or even packed lunch.

Budget-Friendly: Uses everyday pantry and fridge ingredients you likely already have.

Quick and Easy: Comes together in under 20 minutes from start to finish.

Customizable: Swap in your favorite chips, greens, or dressing flavor profiles.

Crowd-Pleasing: That irresistible chip crunch keeps everyone coming back for more.

Make-Ahead Friendly: You can prep everything ahead and add chips just before serving.

Great for Leftovers: Surprisingly good even after a day—though a little less crunchy.

Chef’s Pro Tips for Perfect Results

Want that dreamy mix of crunch, cream, and zing? Here are some insider tricks.

1. Add Chips Last: To keep them crispy, toss in the chips just before serving.
2. Mix Dressing Separately: Blend the dressing well before combining with the salad for even coating.
3. Use Kettle-Cooked Chips: They’re sturdier and hold up better against the dressing.
4. Balance the Cream: If your dressing feels too thick, a splash of water or lemon juice loosens it beautifully.
5. Layer, Don’t Overmix: Gently fold the ingredients together so the chips keep their crunch.

Kitchen Tools You’ll Need

You won’t need much to whip this up—just a few kitchen basics.

Large Mixing Bowl: To toss everything together without crushing the chips.

Small Whisk or Fork: For blending the dressing smoothly.

Salad Tongs or Hands: To gently mix ingredients without breaking them.

Measuring Spoons & Cups: For getting that perfect flavor balance.

Serving Platter or Bowl: To show off the gorgeous textures and colors.

Ingredients in Hetty McKinnon’s Potato Chip Salad

The magic of this salad is how these simple ingredients come together in the most unexpected way.

1. Potato Chips: 4 cups, roughly crushed. Adds crunch and salty depth. Use plain or kettle-style for best texture.
2. Mixed Greens: 4 cups, such as arugula, baby spinach, or mesclun. Brings fresh contrast to the rich chips.
3. Red Onion: ¼ cup, thinly sliced. Offers sharpness and brightness.
4. Fresh Herbs: ½ cup mixed (parsley, dill, chives). Adds vibrant flavor and aroma.
5. Mayonnaise: ½ cup. Creates the creamy base of the dressing.
6. Greek Yogurt: ¼ cup. Lightens the dressing and adds tang.
7. Lemon Juice: 2 tablespoons, freshly squeezed. Cuts through richness with a citrusy zing.
8. Dijon Mustard: 1 teaspoon. Provides a punchy, savory undertone.
9. Salt and Pepper: To taste. Enhances and balances all flavors.

Ingredient Substitutions

Feel free to play around with what you’ve got on hand.

Potato Chips: Use tortilla chips or pita chips for a different twist.

Mixed Greens: Romaine or shredded cabbage adds more crunch.

Greek Yogurt: Use sour cream for a richer flavor.

Lemon Juice: White wine vinegar or apple cider vinegar works too.

Fresh Herbs: Use dried herbs in a pinch—just reduce the quantity.

Ingredient Spotlight

Potato Chips: Not just a snack, these bring the crunch factor that makes this salad unforgettable.

Fresh Herbs: The combination of dill, parsley, and chives brings a garden-fresh brightness that balances the creamy dressing.

Instructions for Making Hetty McKinnon’s Potato Chip Salad

This salad is as fun to make as it is to eat. Here’s how to bring it all together.

1. Preheat Your Equipment:
   No need to preheat anything for this no-cook wonder. Just gather your bowls and tools.
2. Combine Ingredients:
   In a small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, salt, and pepper.
3. Prepare Your Cooking Vessel:
   In a large mixing bowl, add the greens, red onion, and fresh herbs.
4. Assemble the Dish:
   Pour the dressing over the greens and gently toss until evenly coated.
5. Cook to Perfection:
   This step is all about timing. Add the crushed chips last and fold gently to avoid breaking them.
6. Finishing Touches:
   Taste and adjust seasoning if needed. Sprinkle a few whole herbs on top for visual pop.
7. Serve and Enjoy:
   Serve immediately while the chips are at their crispiest.

Texture & Flavor Secrets

The magic here is contrast. The chips are ultra-crunchy and salty, while the greens are fresh and light. The dressing is creamy and tangy with a zesty kick from lemon and mustard. Every bite is a party of textures—crunchy, creamy, tender, and crisp—with bold yet balanced flavors that linger.

Cooking Tips & Tricks

Making it just right is easy with a few smart moves.

• Use thicker chips for extra crunch that holds up.
• Chill your dressing ahead to give it more flavor.
• Gently crush the chips so you get a mix of large and small pieces.
• If packing for later, keep chips separate until serving.

What to Avoid

A few things can take this from amazing to meh—let’s skip those.

• Adding chips too early: They’ll go soggy and lose the fun.
• Overmixing: Chips will break down too much.
• Too much dressing: It can overwhelm the delicate greens.
• Skipping herbs: They add so much flavor and freshness.

Nutrition Facts

Servings: 4
Calories per serving: 325

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes

Make-Ahead and Storage Tips

You can prep everything except the chips ahead of time. Store the greens, dressing, and chopped herbs separately in airtight containers. When ready to eat, toss them together and add the chips just before serving. Leftovers can be stored for up to a day, but expect the chips to soften slightly.

How to Serve Hetty McKinnon’s Potato Chip Salad

This salad is a showstopper on its own, but also pairs well with:

• Grilled tofu or tempeh
• Roasted vegetables
• A cozy bowl of tomato soup
• Crusty bread or flatbread

Creative Leftover Transformations

Have a little left? Give it a fresh spin.

• Turn it into a wrap with some hummus
• Add extra chips and bake into a gratin
• Mix into a grain bowl for extra crunch

Additional Tips

A few final notes to make your salad shine.

• Let the dressing sit for 5–10 minutes for deeper flavor.
• Use a mix of herbs for the best freshness and complexity.
• A pinch of chili flakes can add a lovely heat.

Make It a Showstopper

Serve it in a wide, shallow bowl so the chips are beautifully visible. Garnish with extra herbs and a few whole chips on top. The contrast of colors and textures will make this salad irresistibly photogenic and ready for the spotlight.

Variations to Try

• Spicy Kick: Add hot sauce or chili oil to the dressing.
• Vegan Version: Use vegan mayo and plant-based yogurt.
• Crunch Duo: Combine chips with roasted chickpeas for double crunch.
• Tangy Twist: Add pickled onions or capers.
• Seasonal Greens: Use whatever is fresh—kale, frisée, or baby mustard greens.

FAQ’s

Q1: Can I make this salad vegan?
A1: Yes! Just use vegan mayo and yogurt substitutes.

Q2: What kind of chips work best?
A2: Kettle-cooked plain or lightly salted chips give the best crunch.

Q3: Can I use bagged salad greens?
A3: Absolutely, just make sure they’re fresh and dry.

Q4: How far in advance can I prep it?
A4: Up to a day ahead, but add chips just before serving.

Q5: Can I use sour cream instead of yogurt?
A5: Yes, it adds richness and tang—great swap.

Q6: Is this kid-friendly?
A6: Definitely! Kids love the chip factor.

Q7: What if I don’t have fresh herbs?
A7: Use dried, but cut the quantity in half to avoid overpowering.

Q8: Can I add cheese?
A8: Sure! Crumbled feta or shaved parmesan would be great.

Q9: Does it hold up for potlucks?
A9: Yes, just bring chips separately and mix before serving.

Q10: How do I keep leftovers from getting soggy?
A10: Store chips separately and mix into leftovers just before eating.

Conclusion

Hetty McKinnon’s potato chip salad is one of those recipes that takes you by surprise—in the best way. It’s fun, it’s flavorful, and it turns a humble bag of chips into a culinary adventure. Whether you’re hosting friends, prepping lunch, or just craving something different, this salad is a total game-changer. Let me tell you, it’s worth every bite.

Print