Potato Chip Salad Recipe
American · Side dish · 10 min total
A crunchy, creamy, and tangy salad that turns potato chips into a star ingredient. Perfect for picnics and potlucks.
10
min prep
min prep
6
servings
servings
320
kcal/serving
kcal/serving
Ingredients
- 1 (8 oz) bag plain potato chips
- 1 cup sour cream
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup finely chopped red onion
- 1/2 cup finely chopped celery
- 1/4 cup chopped fresh dill
Instructions
- In a large bowl, whisk together sour cream, mayonnaise, apple cider vinegar, sugar, salt, and pepper until smooth.
- Add chopped red onion, celery, and fresh dill to the dressing and stir to combine.
- Just before serving, gently fold in the potato chips until evenly coated. Be careful not to crush the chips too much.
- Serve immediately for maximum crunch, or let sit for 5 minutes for slightly softened chips.
Tips
- For extra crunch, add a handful of chips right before serving.
- This salad is best eaten the same day; leftovers will be soggy.
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