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  • Andy

Warm Potato Chip & Mushroom Salad

I know this sound wrong but it is so good.

Warm Potato Chip and Mushroom Salad


4 to 6 large potatoes, washed and thinly sliced and place in a salt water bath

1 LB of Cremini mushrooms, sliced

1/2 lb of bacon, baked and crispy and broken into large pieces

Large package of wild arugula greens

8 oz are there about of fresh blue cheese crumbled , your choice

8 sun dried tomatoes, sliced

4 scallions, diced, green only

1/4 cup buttermilk

4 table spoons olive oil

2 table spoons unsalted butter

2 table spoons sherry wine vinegar

Veggie oil


Fill a sauce pot with oil for frying the potatoes chips and bring to about 390 degrees but first lets get the rest of the salad built.

In a skillet place butter, melt then add half of the olive oil. Place sliced mushrooms and saute for about 3 to 6 minutes are until soft.

Place arugula in serving bowls about 4 to 6, now in a small bowl place the remaining olive oil, vinegar, buttermilk, salt and pepper, whisk, add tomatoes and set aside. Once mushrooms are done place on top of the greens.

Now onto the chips, dry chips after removing from water bath, in small batches fry up the chips and place on paper towels for a brief moment, salt and pepper them, while still hot place on greens, followed by crumbles of blue cheese and then a light spooning of the dressing with the tomatoes, top off with the bacon and scallions.

Note: when i am making this for a dinner party, i place the chips on a wire rack on top of a cookie sheet and place in the oven to keep warm as a fry up the chips but if you have a large enough fryer you should be able to do 4 to 6 servings at a time.

Enjoy cooking

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