Molly Yeh Popcorn Salad

How to Make Molly Yeh Popcorn Salad

1. 1

   Step 1: Pop and cool the popcorn

   Pop about 8 cups of popcorn using an air popper or stovetop method; transfer to a very large bowl and let cool completely. Pick out and discard any unpopped kernels so they won’t surprise guests.

   For this step

   • 8 cupsAir-popped popcorn (remove unpopped kernels)
   
2. 2

   Step 2: Prep the mix-ins

   While the popcorn cools, shred the cheddar, crisp and crumble the bacon, halve the grapes and thinly slice the green onions. Add the cheddar, bacon, grapes and scallions to the bowl with the popcorn and gently fold to combine.

   For this step

   • 1 cupSharp cheddar, shredded
   • 6 slicesBacon, cooked until crisp and crumbled
   • 1 cupSeedless red grapes, halved
   • 3 stalksGreen onions (scallions), thinly sliced
   
3. 3

   Step 3: Make the dressing

   In a small bowl, whisk together the mayonnaise, sour cream, lemon juice and honey until smooth; season with kosher salt and freshly ground black pepper. Taste and adjust the lemon or honey for balance — the dressing should be tangy with a touch of sweetness.

   For this step

   • 1/2 cupMayonnaise
   • 1/4 cupSour cream
   • 1 tbspFresh lemon juice
   • 1 tspHoney
   • 1/2 tspKosher salt and freshly ground black pepper
   
4. 4

   Step 4: Toss and chill

   Pour the dressing over the popcorn mixture and fold gently until everything is evenly coated, taking care not to crush the popcorn. Cover and chill for 20–30 minutes to let the flavors meld; toss once more just before serving.
   
5. 5

   Step 5: Serve and store

   Serve the salad chilled as a side or snack — this recipe yields about 6 side servings. Store leftovers in an airtight container in the fridge and eat within 24 hours (the popcorn will soften over time, so earlier is better).
   

1. Pop about 8 cups of popcorn using an air popper or stovetop method; transfer to a very large bowl and let cool completely. Pick out and discard any unpopped kernels so they won’t surprise guests.
2. While the popcorn cools, shred the cheddar, crisp and crumble the bacon, halve the grapes and thinly slice the green onions. Add the cheddar, bacon, grapes and scallions to the bowl with the popcorn and gently fold to combine.
3. In a small bowl, whisk together the mayonnaise, sour cream, lemon juice and honey until smooth; season with kosher salt and freshly ground black pepper. Taste and adjust the lemon or honey for balance — the dressing should be tangy with a touch of sweetness.
4. Pour the dressing over the popcorn mixture and fold gently until everything is evenly coated, taking care not to crush the popcorn. Cover and chill for 20–30 minutes to let the flavors meld; toss once more just before serving.
5. Serve the salad chilled as a side or snack — this recipe yields about 6 side servings. Store leftovers in an airtight container in the fridge and eat within 24 hours (the popcorn will soften over time, so earlier is better).