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–+ servings

Popcorn Salad

This crunchy salad hails from Minnesota and is mayonnaise-y and full of popcorn.
3.63 from 8 votes
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Prep Time 20 minutes
Total Time 20 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 8
Calories 483903 kcal

Equipment

  • microwave or large pot
  • Large mixing bowl

Ingredients
  

  • 1 ear popcorn-on-the-cob Substitute 1/3 C. popcorn kernels cooked on the stove top or 1 bag of microwave popcorn.
  • 1/2 tsp. cheddar cheese popcorn seasoning

Dressing

  • 1/2 C. mayonnaise
  • 1/4 C. sour cream
  • 2 tbsp. apple cider vinegar
  • 1 T. sugar
  • 2 tsp. Dijon mustard
  • 1/4 tsp. black pepper
  • 1/8 tsp. Kosher salt 

Vegetables

  • 1 shallot finely sliced
  • 1 C. shredded carrots
  • 1 C. sugar snap peas cut into 1" pieces
  • 1 C. chopped celery
  • celery leaves for garnish
  • 1/2 C. baby spinach

Instructions
 

  • Pop the popcorn, either on the stove or microwave. Instructions for pop-corn-on-the-cob can be found here.
  • Add the cheese seasoning to the popcorn. Toss well.
  • In a large bowl whisk together the dressing ingredients.
  • Add all of the vegetables except the celery leaves and spinach.
  • Add the popcorn and toss to coat.
  • Garnish the salad with the celery leaves and spinach. Serve immediately.

Notes

  • This salad goes soggy quickly and  should be serve within an hour of mixing.
  • My favorite way to pop popcorn. 
  • The recipe is adapted from Molly Yeh's popcorn salad. 
https://youtu.be/H0UfKxxtiw4

Nutrition

Calories: 483903kcalCarbohydrates: 124983gProtein: 2gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 10mgSodium: 1451mgPotassium: 2848mgFiber: 3gSugar: 124754gVitamin A: 6844IUVitamin C: 25mgCalcium: 1316mgIron: 64mg
Keyword Mid-West, popcorn, popcorn salad, potluck, retro recipe, side dish
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