Popcorn Salad

Let’s just put this out there first: Popcorn salad isn’t for everyone. The mere idea of it is certain to raise some eyebrows, but even doubters often find themselves pleasantly surprised by the textures in this dish.

Plus, it’s easy to make—and it’s certainly a conversation starter. So if you’re looking for a unique spin on a salad that will give the table something to talk about, add popcorn salad to your next lunch menu, or prepare it for a potluck.

Popcorn Salad Ingredients

To make this version of popcorn salad, you will need thick-cut bacon slices, popcorn kernels (or bagged popcorn for ease), mayonnaise, honey mustard, apple cider vinegar, kosher salt, black pepper, matchstick carrots, Cheddar cheese, celery, radishes, and scallions. All of the ingredients are widely available and easy to find.

How To Make Popcorn Salad

In a large skillet, cook the bacon until it’s brown and crisp. Transfer the bacon to a paper towel-lined plate, and set it aside.

Then, pour the bacon drippings into a lidded Dutch oven, and simmer. Add the popcorn kernels and cover. Increase the heat, and cook while shaking the oven until the popcorn kernels stop popping. Remove it from heat, and let the popcorn cool. (As an alternative, you could use bagged popcorn in this step instead.)

Whisk together mayonnaise, honey mustard, vinegar, salt, and pepper. Add the carrots, cheese, celery, radishes, scallions, and bacon, and toss to coat. Add the popcorn and fold to coat with dressing. Garnish with celery leaves and serve right away.

What Does Popcorn Salad Taste Like?

If you guessed the popcorn in this recipe would turn out soggy, you’re right. The texture is indeed soggy, but the popcorn soaks up all the sweet and tangy flavors of the dressing in an appealing way.

Popcorn salad has been noted to have a similar texture to pasta salad—except, yes, it does get stuck in your teeth.

Popcorn Salad Tips

Shake the Dutch oven very frequently so the popcorn cooks evenly and doesn’t burn. (And pop extra popcorn for snacking while you’re at it!)

And while popping the popcorn in the bacon fat adds flavor, you could use a lightly salted bagged popcorn instead for even greater ease than popping your own corn.

This salad is best served within an hour of dressing the popcorn. 

What Is the History of Popcorn Salad?

While some people might find the idea of popcorn salad dubious, it actually has a long history in America. It goes back at least a century—possibly much more—and is typically associated with Midwestern origins, including Missouri and Kentucky.

Recently, a recipe for popcorn salad by Food Network personality Molly Yeh went viral and drew attention to the dish.

More Salads and Sides

• Southern-Style Potato Salad
• Mama Mae’s Ambrosia Salad
• Loaded Deviled Eggs
• Marshmallow Fruit Salad
• Watermelon, Cucumber, and Feta Salad
• Classic Sweet Potato Casserole With Marshmallows

Additional reporting by Alesandra Dubin.