POTATO CHIP POTATO SALAD
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 13
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.
BBQ POTATO CHIP-CRUSTED SALMON WITH WATERCRESS SALAD
Provided by Katie Lee Biegel
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the salmon: Preheat the oven to 450 degrees F.
- Line a baking sheet with parchment paper and place the salmon in the center skin-side down. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Spread the Dijon evenly on the flesh side of the salmon.
- In a food processor, combine the BBQ chips, sugar, chili powder, scallions, garlic and lime zest and pulse until combined and the consistency of coarse bread crumbs. Press the mixture onto the mustard on the flesh side of the salmon.
- Bake until the chip mixture is golden brown and crunchy, about 15 minutes.
- For the salad: In a large bowl, whisk together the honey, vinegar, lime juice and jalapeno. While whisking, drizzle in the olive oil. Add the watercress, mango and onions and season with salt and pepper, tossing to coat.
- Place the salad on a plate with the salmon and garnish the salad with the almonds.
CRUNCHY POTATO CHIP-CHICKEN SALAD SANDWICH
Treat yourself and a friend to a chicken salad sandwich made with crunchy chopped onions and celery. Oh, and the potato chips add a bit of crunch, too!
Provided by My Food and Family
Categories Home
Time 10m
Yield Makes 2 servings.
Number Of Ingredients 9
Steps:
- Combine first 6 ingredients.
- Fill bread slices with spinach, chicken salad and potato chips to make 2 sandwiches.
Nutrition Facts : Calories 340, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 1210 mg, Carbohydrate 36 g, Fiber 2 g, Sugar 9 g, Protein 28 g
CRUNCHY POTATO CHIP-CHICKEN SALAD SANDWICH
Treat yourself and a friend to a chicken salad sandwich made with crunchy chopped onions and celery. Oh, and the potato chips add a bit of crunch, too!
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- Combine first 6 ingredients.
- Fill bread slices with spinach, chicken salad and potato chips to make 2 sandwiches.
BBQ POTATO CHIP-CRUSTED SALMON WITH WATERCRESS SALAD
Get this all-star, easy-to-follow BBQ Potato Chip-Crusted Salmon with Watercress Salad recipe from Katie Lee
Provided by @MakeItYours
Number Of Ingredients 19
Steps:
- For the salmon: Preheat the oven to 450 degrees F.
- Line a baking sheet with parchment paper and place the salmon in the center skin-side down. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Spread the Dijon evenly on the flesh side of the salmon.
- In a food processor, combine the BBQ chips, sugar, chili powder, scallions, garlic and lime zest and pulse until combined and the consistency of coarse bread crumbs. Press the mixture onto the mustard on the flesh side of the salmon.
- Bake until the chip mixture is golden brown and crunchy, about 15 minutes.
- For the salad: In a large bowl, whisk together the honey, vinegar, lime juice and jalapeno. While whisking, drizzle in the olive oil. Add the watercress, mango and onions and season with salt and pepper, tossing to coat.
- Place the salad on a plate with the salmon and garnish the salad with the almonds.
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