Popcorn Salad

Popcorn in a salad? Yep, you read it right. Not to be confused with movie theater salad, which combines buttery popcorn with candy mix-ins, this popcorn salad is a savory side dish from the Midwest. It’s the sort of kitschy, old-fashioned recipe you’d find in well-worn copies of Junior League and church cookbooks.

With a mayo-based dressing and fun mix-ins, popcorn salad may be an unexpected combination, but there’s no denying the creativity and fun packed into this dish. Plus, aside from popping corn kernels, this is a no-cook recipe. Once you try it, you’ll get why it’s such a crowd favorite!

What is popcorn salad?

Popcorn salad is a side dish that combines freshly popped popcorn with a creamy mayonnaise dressing and mix-ins, like crunchy veggies, shredded cheese and smoky bacon. Our version includes fresh celery and carrots, water chestnuts, shredded cheddar cheese, crispy crumbled bacon and aromatic chives.

We keep the dressing simple with plain mayo. I’ve seen other versions that include a spoonful of Dijon or a splash of vinegar for extra tang, similar to other mayonnaise-based salads like creamy potato salad.

It’s anyone’s guess where popcorn salad originated, but celebrity foodie Molly Yeh featured it on an episode of Girl Meets Farm—and the internet had a lot to say about it!

According to Molly, popcorn salad is a Midwest favorite at potlucks and church gatherings. Some people are turned off by the thought of popcorn in a creamy, savory salad, while others are (rightfully) intrigued. Those who have tried it say it’s a must-make. There’s only one way to find out which camp you fall into.

Popcorn Salad Ingredients

Mark Derse for Taste Recipes

• Mayonnaise: Creamy mayo acts as the dressing that brings the salad together. For a standout salad, choose a high-quality mayo or substitute Miracle Whip for zippier flavor.
• Celery: Celery brings a fresh, satisfying crunch to popcorn salad. Finely dice the celery so it doesn’t overpower the other ingredients.
• Shredded cheese: Cheese and popcorn are a classic combination, and this salad is packed with plenty of shredded cheddar to enhance the popcorn’s nutty flavor. Use mild cheddar for subtle cheesiness, or choose sharp cheddar for a bolder cheesy kick.
• Water chestnuts: Look for canned water chestnuts in the international foods aisle. Just drain and chop them before adding them to the salad.
• Bacon: Cooked and crumbled bacon adds a salty, smoky note. This recipe calls for 3/4 cup of bacon crumbles, which you can get from cooking roughly 10 regular slices of bacon. You can use precooked bacon pieces, but cooking the bacon yourself will deliver more taste and texture.
• Carrot: Shredded carrots add sweetness and freshness to the salad. For convenience, grab a bag of shredded carrots at the grocery store and use the rest to make carrot and raisin salad or carrot cookies.
• Chives: Fresh chives add brightness and a mild onion flavor. If you prefer a stronger onion flavor, try swapping in sliced green onions.
• Popcorn: Popcorn salad tastes best when made with freshly popped popcorn. Bagged popcorn from the snack aisle works in a pinch, but we recommend popping it yourself for the best taste and texture. It may go without saying, but popcorn salad isn’t the right use for heavily seasoned popcorn, sweet kettle corn or caramel-coated popcorn. Stick with plain white or yellow popcorn kernels and cook them using your favorite popping method.

Directions

Step 1: Combine the salad ingredients

In a large bowl, combine the mayonnaise, diced celery, 1 cup of shredded cheese, water chestnuts, 1/2 cup of crumbled bacon, shredded carrots and chives. Stir until everything is well mixed.

Editor’s Tip: A large bowl is key for this recipe—popcorn takes up a lot of space, so you’ll need plenty of room to toss everything together.

Step 2: Add the popcorn, then serve

Add the popcorn and gently stir to coat it in the dressing. Sprinkle the remaining 1/4 cup cheese and 1/4 cup crumbled bacon over the top. Serve it immediately.

Editor’s Tip: Popcorn is light and airy, so it immediately absorbs moisture. It’s best to add the popcorn as close to serving as possible to keep it crisp.

Mark Derse for Taste Recipes

Popcorn Salad Variations

• Enhance the dressing: Give the dressing a tangy twist with a splash of cider vinegar, lemon juice or pickle juice. You can switch the flavor by swapping out some mayo for sour cream, Greek yogurt or ranch dressing. If you prefer a sweet dressing, stir in 2 tablespoons of granulated sugar.
• Vary the veggies: This recipe includes plenty of crunchy vegetables with celery, carrot and water chestnuts, but feel free to mix it up. Chopped bell peppers, radishes, snap peas or onion would all make crisp and flavorful additions to popcorn salad.
• Flavor it with fresh herbs: Mix chopped fresh dill or parsley into the mayo for a flavor boost.
• Add some heat: If you like a little kick, spice things up with chopped jalapenos or a few dashes of hot sauce stirred into the dressing.
• Go meatless: To make this popcorn salad vegetarian, simply leave out the bacon. For a satisfying crunch, substitute slivered almonds or roasted chickpeas instead.

How to Store Popcorn Salad

Popcorn salad is best enjoyed fresh. Although you can save leftovers, you might not want to. Once the popcorn is mixed into the dressing, it won’t be long before it softens and turns soggy. If you want to keep leftovers, store them in an airtight container in the fridge and eat them within a few hours.

Can you make popcorn salad ahead of time?

Popcorn salad is not a make-ahead recipe. The popcorn should be added to the salad at the last minute to preserve its crisp texture. If you want to get this dish started early, you can prepare everything except for the popcorn in advance. Chop the vegetables, cook the bacon and combine them with the mayonnaise up to a day in advance. Keep the mixture refrigerated, then stir in the popcorn right before serving.

Popcorn Salad Tips

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What’s the best way to make popcorn for popcorn salad?

You can cook popcorn kernels on the stovetop, in the microwave or in a dedicated popcorn maker. The best popping method comes down to personal preference. For me, there’s no beating the taste and texture of stovetop popcorn, but it does require cooking the kernels in oil. To avoid added oil, you can make air-popped popcorn in an air fryer, microwave or hot air popcorn popper.

No matter which popping method you prefer, be sure to cook plain popcorn without butter, salt, sweetener or seasonings—those extra flavors will overpower and clash with the other salad ingredients. And don’t forget to pick over the popcorn to remove unpopped kernels.

Can you make popcorn salad with microwave popcorn?

Yes, you can use microwave popcorn in popcorn salad. It’s best to stick with plain popcorn—without salt, butter or other flavorings—to allow the flavors of the salad ingredients to shine.

If you don’t have microwave popcorn on hand, make microwave popcorn in a paper bag. Pour 1/4 cup of kernels into a brown paper bag, fold the bag over several times and microwave them on high for two to three minutes.

How much popcorn should I pop if I want leftovers?

A 1/4 cup of popcorn kernels will yield roughly 8 cups of popped corn—more than enough to make this popcorn salad recipe, with a couple of cups leftover to munch on.

How do you serve popcorn salad?

Like creamy potato salad and coleslaw, popcorn salad is a tasty side dish with sandwiches and grilled meats, such as hamburgers, hot dogs and barbecue chicken. A bowl of popcorn salad is sure to stand out next to other cookout favorites like deviled eggs, pasta salad and baked beans.

For the best texture, popcorn salad should be served as soon as you add the popcorn to the salad. We recommend waiting until the rest of your meal is ready before tossing the popcorn in, so the salad is as fresh and crisp as possible when served.