Name: Potato Chip Salad Is the Summer Recipe I Can’t Stop Making
Prep time: 15 min
Total time: 15 min
Yield: 6
Cuisine: American
Ingredients: 3/4 cup sour cream; 3 tablespoons freshly squeezed lemon juice; 2 tablespoons extra virgin olive oil; 3/4 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon garlic powder; 1 small head iceberg lettuce (about 1 pound); 2 medium apples, like Honeycrisp; 3/4 to 1 pound seedless red grapes; 5 ounces blue cheese, crumbled; 5 to 6 ounces salt and vinegar potato chips (3/4 of a 7.5-oz bag)

Potato Chip Salad Is the Summer Recipe I Can’t Stop Making

This unique salad is the ultimate summer dish—crunchy, creamy, salty, sweet, and tangy. The recipe, featuring salt and vinegar potato chips, apples, grapes, lettuce, cheese, and a creamy dressing, comes together in just 15 minutes.

15 min total 15 min prep 6 420 cal

Instructions

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1 Combine the sour cream, lemon juice, olive oil, salt, pepper, and garlic powder in a jar with a lid. Add 1 tablespoon of water and shake well. Add up to 1 more tablespoon of water to thin slightly, if needed. The dressing should be creamy and thick but pourable.
2 Core the lettuce and roughly chop; add to a big bowl. Core and cut the apples into thin slices and halve the grapes; add both to the bowl.
3 When ready to serve, add about 2/3 of the dressing to the bowl. Toss, adding more dressing as needed (you might use it all). Add the blue cheese. Add the potato chips, roughly crumbling them as you add them by the handful, and reserving a few for garnish. Toss briefly, just to distribute. Garnish and serve immediately. Love the recipe? Leave us stars and a comment below!