Description
Hetty McKinnon’s Potato Chip Salad is a creamy, herby, crunchy dream that turns a few humble ingredients into something unforgettable. Salty kettle chips, fresh herbs, and crisp lettuce come together with a tangy dressing for a salad that’s anything but ordinary.
Ingredients
Scale
- 4 cups thick-cut or kettle-style potato chips
- 1 large head romaine lettuce, chopped
- 2 celery stalks, finely sliced
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- 3 scallions, thinly sliced
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt or sour cream
- 2 tablespoons lemon juice
- Salt and black pepper, to taste
Instructions
- In a small bowl, whisk together mayonnaise, Greek yogurt, lemon juice, salt, and pepper to make the dressing.
- In a large bowl, combine chopped romaine, celery, parsley, dill, and scallions.
- Pour the dressing over the greens and herbs, tossing gently to coat evenly.
- Right before serving, add the potato chips and gently fold them in to keep their crunch.
- Serve immediately and enjoy the fresh, crunchy textures.
Notes
- Add chips just before serving to avoid sogginess.
- Use thick-cut or kettle chips for best texture.
- Customize with different herbs or flavored chips.
- Taste and adjust the dressing as needed before tossing.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 390mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg
Keywords: potato chip salad, Hetty McKinnon recipe, crunchy salad, creamy herb salad, picnic salad, vegetarian salad