Hetty McKinnon’s Potato Chip Salad

There’s something so wonderfully rebellious about taking a bag of potato chips and turning it into a proper, honest-to-goodness salad. The first time I tried Hetty McKinnon’s Potato Chip Salad, I knew it was going to be a conversation starter at every gathering. Imagine the crunch of salty chips meeting the creamy embrace of a tangy dressing, all tangled with shredded cabbage and fresh herbs. It’s bold, it’s fun, and it’s exactly what your taste buds didn’t know they were craving.

Behind the Recipe

Hetty McKinnon is known for her genius takes on everyday ingredients, and this potato chip salad is no exception. Inspired by the idea of making salads more accessible, playful, and satisfying, she gave the humble chip a new stage. I remember stumbling across this idea while flipping through one of her books, and I instantly smiled at the creativity. A salad with potato chips? That’s the kind of rule-breaking we can all get behind.

Recipe Origin or Trivia

While salads are usually the domain of leafy greens and polished vinaigrettes, this one leans into comfort and joy. Potato chips have long held their place as a guilty pleasure, but this recipe flips that idea, turning chips into a celebrated salad star. You might be surprised to learn that chip salads have a bit of a cult following in parts of Asia and Australia, where cooks often look for inventive, crunchy toppers for slaws and noodle salads.

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

Trust me, you’re going to love this. It’s crunchy, creamy, and full of personality. Here’s what makes it truly special:

Versatile: Serve it as a side, a light main, or a fun potluck favorite. It fits in anywhere.

Budget-Friendly: Uses inexpensive, pantry-friendly ingredients like cabbage and chips.

Quick and Easy: From prep to plate in under 20 minutes. Minimal fuss, major flavor.

Customizable: Add veggies, herbs, or even spice it up to your liking.

Crowd-Pleasing: Everyone from kids to foodies will be intrigued and delighted.

Make-Ahead Friendly: The slaw base can be prepped in advance. Add chips just before serving.

Great for Leftovers: If you’re lucky enough to have some left, the salad holds surprisingly well for a day.

Chef’s Pro Tips for Perfect Results

Want to make it sing with texture and flavor? Here’s how:

• Use thick-cut kettle chips for extra crunch and structure.
• Salt your cabbage lightly before mixing to soften it slightly and reduce moisture.
• Let the dressing sit with the slaw ingredients for a few minutes before adding chips.
• Don’t overmix once chips are added or they’ll lose their crisp.
• Serve immediately after tossing for the ultimate texture experience.

Kitchen Tools You’ll Need

You don’t need much, but these make the prep smooth:

Large Mixing Bowl: For tossing everything evenly without spilling.

Sharp Knife or Mandoline: For slicing cabbage and onion thinly.

Measuring Spoons: To get the dressing ratio just right.

Mixing Spoon or Tongs: Gentle tossing keeps the chips from crushing too much.

Ingredients in Hetty McKinnon’s Potato Chip Salad

This quirky salad comes together with a surprisingly balanced mix of everyday ingredients. Each one plays its part to perfection.

1. Green Cabbage: 4 cups, thinly sliced. Adds crunch and freshness as the salad base.
2. Red Onion: 1 small, thinly sliced. Brings a pop of color and sharp flavor.
3. Fresh Dill: 2 tablespoons, chopped. Adds brightness and herby depth.
4. Mayonnaise: 1/2 cup. Creates the creamy foundation of the dressing.
5. Greek Yogurt or Sour Cream: 1/4 cup. Adds tanginess and lightens the mayo.
6. Lemon Juice: 2 tablespoons. Brightens the salad and balances the richness.
7. Dijon Mustard: 1 teaspoon. Adds a mild kick and complexity.
8. Salt and Black Pepper: To taste. Essential seasoning to wake up the flavors.
9. Kettle Potato Chips: 2 cups, crushed slightly. The star crunch factor, added just before serving.

Ingredient Substitutions

Out of something or want to switch it up? Try these:

Greek Yogurt: Sour cream or plain regular yogurt.

Dill: Parsley or chives for a different herbal note.

Lemon Juice: White wine vinegar or apple cider vinegar.

Kettle Chips: Regular thick-cut chips or even crispy chickpeas for a twist.

Ingredient Spotlight

Kettle Potato Chips: Their sturdy texture holds up to the creamy dressing and delivers that signature satisfying crunch.

Fresh Dill: This herb lifts the entire dish with its aromatic, citrusy bite. Don’t skip it if you can help it.

Instructions for Making Hetty McKinnon’s Potato Chip Salad

Ready to bring this quirky salad to life? Follow these easy steps and enjoy the crunch:

1. Preheat Your Equipment:
No preheating needed here. Just have your tools ready and your chips standing by.

2. Combine Ingredients:
In a large bowl, toss together the cabbage, red onion, and dill.

3. Prepare Your Cooking Vessel:
No cooking, but your mixing bowl is where all the magic happens.

4. Assemble the Dish:
In a small bowl, whisk together the mayonnaise, yogurt, lemon juice, Dijon mustard, salt, and pepper. Pour the dressing over the cabbage mixture and toss to coat.

5. Cook to Perfection:
Let the salad sit for about 5–10 minutes to let the flavors meld.

6. Finishing Touches:
Just before serving, gently fold in the crushed potato chips. Be careful not to overmix.

7. Serve and Enjoy:
Serve immediately while the chips are still crunchy. Garnish with extra herbs if you like.

Texture & Flavor Secrets

What makes this salad unforgettable is its contrast. The crisp, salty chips bring drama against the creamy dressing and fresh crunch of the cabbage. The dill and mustard add a whisper of sharpness that ties everything together beautifully. Each bite is creamy, crunchy, tangy, and bold.

Cooking Tips & Tricks

Here are a few extra tips to help you get the best results:

• Add chips right before serving for maximum crunch.
• If prepping ahead, store the slaw and dressing separately.
• Use a mix of green and purple cabbage for extra color and flair.

What to Avoid

This salad is forgiving, but a few slip-ups can dull its magic:

• Don’t use soggy or thin chips, they’ll disappear in the dressing.
• Avoid overmixing once chips are in to keep them crisp.
• Don’t overdress the cabbage — it should be creamy, not soupy.

Nutrition Facts

Servings: 4
Calories per serving: 310
Note: These are approximate values.

Preparation Time

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

Make-Ahead and Storage Tips

You can absolutely prep the cabbage slaw and dressing a day ahead. Store them separately in the fridge, and only combine with chips when you’re ready to serve. Leftovers can be stored in an airtight container for up to one day, though the chips will soften. Still tasty, just a bit different in texture.

How to Serve Hetty McKinnon’s Potato Chip Salad

This salad is a conversation piece at barbecues, potlucks, or lazy weekend lunches. Serve it alongside grilled proteins or pile it onto a sandwich for a satisfying crunch. It also makes a fun topping for baked potatoes or veggie burgers.

Creative Leftover Transformations

If your salad has softened but still has that tasty flavor, try:

• Wrapping it in a tortilla for a creamy-crunchy wrap.
• Adding it to a grain bowl with quinoa or rice.
• Using it as a spread inside a grilled cheese sandwich.

Additional Tips

Want to take things to the next level?

• Chill your dressing before mixing for a refreshing bite.
• Use freshly cracked black pepper for better flavor depth.
• Don’t skip the herbs — they make everything pop.

Make It a Showstopper

Serve the salad in a wide, shallow bowl with a few whole chips scattered on top. A final sprinkle of fresh herbs or a squeeze of lemon gives it that chef’s-kiss finish. Pair with colorful plates and let it shine as the centerpiece.

Variations to Try

Get playful with these creative twists:

• Spicy Kick: Add a touch of hot sauce or chili flakes to the dressing.
• Smoky Vibe: Use smoked paprika in the dressing and BBQ-flavored chips.
• Vegan Version: Swap mayo and yogurt with plant-based alternatives.
• Crunch Boost: Add toasted sunflower seeds or crispy onions.
• Sweet-Tangy Pop: Toss in a handful of dried cranberries or apple slices.

FAQ’s

Q1: Can I make this salad vegan?

Yes, just use vegan mayo and yogurt.

Q2: Will the chips stay crispy?

They do for a little while, but it’s best eaten right after adding them.

Q3: Can I add protein to this salad?

Absolutely. Try chickpeas or grilled tofu.

Q4: How long will leftovers last?

About a day. The chips soften but it still tastes great.

Q5: What chips are best?

Thick-cut kettle chips hold up best to the dressing.

Q6: Is this kid-friendly?

Yes! Kids love the fun crunch and creamy taste.

Q7: Can I use red cabbage?

Definitely. It adds a nice pop of color too.

Q8: What’s the best way to serve this?

In a big shallow bowl, garnished with extra herbs and chips on top.

Q9: Can I skip the onion?

Sure. If raw onion isn’t your thing, leave it out or use scallions.

Q10: Does this travel well?

Yes, just pack the chips separately and mix when ready to serve.

Conclusion

Hetty McKinnon’s Potato Chip Salad is one of those recipes that breaks all the rules in the best way. It’s crunchy, creamy, and so full of character that people won’t stop talking about it. Whether you’re making it for a party or just treating yourself on a quiet evening, let this joyful, flavor-packed salad shake up your idea of what a salad can be. Trust me, it’s worth every bite.

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