This Potato Chip Salad Is Taking Over New York City—Here’s How to Recreate It at Home

It’s the stand-out dish at a popular pizzeria for very good reason.

When you dine in or order delivery from a pizza parlor, you’re likely doing so for the pies. Whether it'sDetroit-style, grandma, deep-dish, New York-style, Neapolitan, or pan, chances are that the pizzas themselves are luring you in.

But at chef Wylie Dufresne’s New York City restaurant Stretch Pizza, the biggest buzz is about an often overlooked pizzeria offering—a salad. In fact, The New York Times restaurant critic Pete Wells visited Stretch Pizza and wasn't necessarily expecting what he found. His headline? “Wylie Dufresne’s Pizzeria Has a Really Good Salad.”

Wells' review included some critique of the joint's pizza, but the snacks and salad offered on Stretch's menu were up to par. On the plus side for the pizza, fan feedback is more positive. Plus, Ina Garten and Ree Drummond (along with a number of other accomplished chefs) approve wholeheartedly.

The Food Network stars chimed in on an Instagram post shared by Dufresne’s wife, Maile Carpenter. “Wylie, keep making those DELICIOUS pizzas—and everything else—it’s all SO GOOD,” says Garten. “And your restaurant is so much fun!”

“Stretch is #1 on my NYC restaurant list next time I’m there!!” adds Drummond. “I have followed Wylie’s pizza passion and it has been inspiring on so many levels!! Wylie, save me a seat, the review makes me want to get there and try that potato chip salad even sooner!!!”

The pies, sides, and desserts (banana soft serve with peanut butter and babka crumbs, take me away!) look worth the trip. But just like Drummond, we’re most excited to chat about this potato chip salad.

What Is The Potato Chip Salad?

To rewind a bit, let’s talk about Stretch’s co-founders. Wylie Dufresne, who you may know from his previous Michelin star-worthy molecular gastronomy at wd~50, teamed up with Breads Bakery owner Gadi Peleg to debut Stretch Pizza in March of this year.

The duo describes the restaurant as a “pizzeria with a fun new approach to America’s favorite food." It’s safe to say this headline-stealing potato chip salad is a terrific example of that mindset coming to life on the menu. So, what makes this starter special?

Related: Our Best Pizza Recipes Are Better Than Takeout

“There’s a farmer at the Union Square farmers market,” says Dufresne in a YouTube interview with Action Bronson. “We buy his kettle chips, and we toss them with vinegar powder and citric acid.”

Essentially, the Stretch Pizza team DIYs their own salt-and-vinegar potato chip, which they later use as a crouton alternative in the famous potato chip salad. This unique concept was inspired by Mark Ladner, who featured a potato chip salad in The Del Posto Cookbook, Dufresne explains on the podcast This is TASTE. “I thought, ‘That’s really clever.’”

What Does Potato Chip Salad Taste Like?

As Dufresne tosses the salad—frisée, mizuna, fresh herbs, thin slices of fried lime, and potato chips—in the Bronson video, he explains that the chips don’t get soggy because there’s no moisture involved with the other ingredients.

Beyond the greens, citrus, and chips, the side dish salad simply includes a drizzle of olive oil. The vinegar of the chips pals up with that oil, creating an alchemy that resembles a makeshift vinaigrette coating for each and every leaf. The crunch from the chips only adds to the flavor and texture party.

Bronson, who went to culinary school and was previously a full-time chef, says that this is one of those salads “that you don’t want to put down. And you can put it on top of pizza.” (In case you missed it, Jennifer Garner is a fan of pizza topped with salad, too.)

How to Make Potato Chip Salad

Though it might be a bit tough to compete with Stretch’s cult-following creation, you can recreate something similar at home in a matter of minutes. Simply toss together 1 cup of chopped frisée, 1 cup of chopped mizuna, and ½ cup of soft, fresh herbs (such as parsley, cilantro, mint, or a mix).

Next, thinly slice one lime and cut each slice in half to create half-moon pieces. In a medium skillet over medium heat, add ¼ cup olive oil. Add lime slices in a single layer, and cook for 3 to 4 minutes or until lightly browned, turning once. Use heat-safe tongs to remove the lime slices to paper towels to drain and cool slightly.

Use 2 tablespoons of that lime-infused oil to pour over the greens. Top the vegetable mixture with 1 cup of sea salt and vinegar potato chips (such as Boulder Canyon Malt Vinegar and Sea Salt, Cape Cod Sea Salt and Vinegar, or Kettle Brand Air-Fried Sea Salt and Vinegar), then finish with the fried lime slices. Try a taste, and add a pinch of flaky sea salt if desired.

Then, all that’s left to do is cook your favorite pizza and it won't be a stretch to predict that you’ll earn rave reviews!

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