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+ servings
A close-up of popcorn salad.

Popcorn Salad

This crunchy salad hails from Minnesota and is mayonnaise-y and full of popcorn.
3.5 from 6 votes
Prep Time 20 mins
Total Time 20 mins
Course Appetizer, Side Dish
Cuisine American
Servings 8


  • microwave or large pot
  • Large mixing bowl


  • 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


  • 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 


  • 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


  • 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.


Keyword Mid-West, popcorn, popcorn salad, potluck, retro recipe, side dish
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