Potato Chip Salad

This salad was built for the days when you want something crunchy, salty, and a little unexpected while still getting some veggies in. It’s built on crisp romaine and roasted cauliflower, with sharp Parmesan, tangy pepperoncini, and a lemony, anchovy-spiked dressing that tastes like a Caesar with more edge. And yes, it’s topped with potato chips. Not a gimmick, just genuinely great texture.

The roasted cauliflower brings a little smokiness (thanks to the pinch of paprika), and the chips add that salty finish that somehow ties it all together. Serve it on its own or alongside whatever’s coming off the grill. Just don’t skip the chips.

Potato Chip Salad

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Author: Courtney Lay

Here’s your Potato Chip Salad recipe — bold, crunchy, tangy, and packed with flavor. The salty, briny ingredients plus the crispy chips at the end (yes, those go on top) give it that craveable edge.

Ingredients

Salad

• 1 head romaine lettuce, chopped
• 1 1/2 cups roasted cauliflower (roasted until golden and crisp)
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup diced pepperoncini
• A generous handful of plain salted potato chips, crushed (for topping)

Dressing

• 1/2 cup olive oil
• Juice from 1 lemon
• 2 teaspoons anchovy paste
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• Freshly ground black pepper, to taste

Instructions

1. In a small bowl or jar, whisk together olive oil, lemon juice, anchovy paste, Dijon, salt, and pepper until emulsified. Taste and adjust seasoning if needed.
2. In a large bowl, toss together chopped romaine, roasted cauliflower, Parmesan, and pepperoncini. Drizzle with dressing and toss again until everything is well coated.
3. Just before serving, sprinkle crushed potato chips over the top for crunch.

How to Roast Cauliflower

1. Preheat your oven to 425°F (220°C).
2. Cut 1 small head of cauliflower into small florets (or use pre-cut florets—about 4 cups).
3. Toss with:
4. 2 tablespoons olive oil
5. 1/2 teaspoon salt
6. 1/2 teaspoon smoked or sweet paprika (your choice)
7. Spread the cauliflower in a single layer on a baking sheet. Don’t overcrowd, use two pans if needed for max crisp.
8. Roast for 25–30 minutes, flipping halfway, until golden and crisp on the edges.
9. Let it cool slightly before adding to your salad. The little paprika kick plays perfectly with the briny dressing and crunchy chips.