Description
This fun and flavorful salad combines crispy potato chips, fresh greens, and a creamy tangy dressing for a crunchy, creamy bite that’s full of surprises.
Ingredients
Scale
- 4 cups potato chips, roughly crushed
- 4 cups mixed greens (arugula, spinach, mesclun)
- 1/4 cup red onion, thinly sliced
- 1/2 cup fresh herbs (parsley, dill, chives)
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- In a small bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, salt, and pepper until smooth.
- In a large mixing bowl, combine the greens, red onion, and herbs.
- Pour the dressing over the greens and gently toss to coat evenly.
- Just before serving, add the crushed chips and fold them gently into the salad to maintain their crunch.
- Taste and adjust seasoning if needed, then serve immediately.
Notes
- Add chips at the last moment to keep them crispy.
- Use kettle-style chips for extra crunch.
- Customize the salad with your favorite herbs and greens.
- A splash of water or lemon can loosen thick dressing.
Nutrition
- Serving Size: 1 serving
- Calories: 325
- Sugar: 3g
- Sodium: 410mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg
Keywords: potato chip salad, Hetty McKinnon, crunchy salad, easy vegetarian salad, no-cook salad