Chips Salad Recipes

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POTATO CHIP POTATO SALAD



Potato Chip Potato Salad image

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 13

2 pounds russet potatoes, peeled and cut into 1-inch cubes
Kosher salt and freshly ground black pepper
2 ribs celery, diced
1/2 small red onion, minced
1 cup mayonnaise
1/4 cup pickle relish
2 tablespoons Dijon mustard
2 tablespoons minced fresh parsley
1/4 cup white vinegar
2 cups BBQ potato chips, crushed
2 cups salt and vinegar potato chips, crushed
2 cups Cheddar potato chips, crushed
2 cups sour cream and onion potato chips, crushed

Steps:

  • Place the potatoes in a large saucepan and add enough cold water to cover by 1 inch. Season the water generously with salt. Bring to a boil over medium-high heat, then immediately reduce the heat to a gentle simmer and cook until the potatoes are tender, about 10 minutes.
  • Meanwhile, mix the celery and onions in a bowl, then season with salt and set aside.
  • In a medium bowl, combine the mayonnaise, relish, mustard, parsley and pepper to taste. Combine the celery mixture with the mayo mixture. Let this dressing sit for 20 minutes while the potatoes are cooking so the flavors can marry.
  • Drain the potatoes and transfer to a large bowl. Immediately add the vinegar and toss gently using a rubber spatula so the potatoes absorb all that vinegar flavor.
  • While the potatoes are still warm, add the dressing and gently fold to combine. Adjust the seasonings.
  • Spread half of the potato salad in an 8-inch square baking dish. Top each quadrant of the potato salad with 1 cup of each flavor potato chip so you have a different flavor in each quadrant. Plop the remaining potato salad over each quadrant. Lightly spread with the back of a large spoon. Top each quadrant with the remaining crushed chips and serve immediately.

FIESTA CORN CHIP SALAD



Fiesta Corn Chip Salad image

This Frito corn salad is always requested by friends and family! Super easy and great alongside just about any main course. Quick tip: wait on adding Fritos until you're about to serve as they tend to get soggy after a few hours. -Mandy Mckinnon, North Canton, Ohio

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 10 servings.

Number Of Ingredients 8

2 cans (15-1/4 ounces each) whole kernel corn, drained
2 cups shredded Mexican cheese blend
1 medium sweet red pepper, chopped
1 cup mayonnaise
1/8 teaspoon salt
1/8 teaspoon pepper
1 package (9-1/4 ounces) chili cheese-flavored corn chips, crushed
Minced fresh cilantro, optional

Steps:

  • In a large bowl, combine the corn, cheese, red pepper, mayonnaise, salt and pepper. Chill until serving. Just before serving, stir in corn chips. If desired, sprinkle with cilantro.

Nutrition Facts : Calories 463 calories, Fat 35g fat (9g saturated fat), Cholesterol 28mg cholesterol, Sodium 789mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 3g fiber), Protein 8g protein.

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