French Fry Salad. Sounds sort of wild, right? But stick with me here. Ever found yourself torn between a hot pile of fries and a crisp salad? Been there. Trust me. This mash-up pretty much solves that struggle in one glorious, quirky bowl. If you’re a potato salad fan, you might want to check out this ultimate guide to Hellmann’s Potato Salad recipe for more potato inspiration, but right now let’s talk about that irresistible Pittsburgh original: a salad that boldly tosses crispy fries on top, instead of on the side. It’s salty, crunchy, fresh, creamy—hits every note. And yes, you can totally use frozen stuff.

What’s in a Pittsburgh Salad?

Okay, so what even is a Pittsburgh Salad? It’s sort of legendary if you’re from Western PA, and if not, honestly, you gotta try it at least once. Here’s the lowdown: it starts with a bed of fresh lettuce. Iceberg, romaine… doesn’t really matter, just something nice and crunchy. Then you pile on chopped tomatoes, cucumbers, some shredded cheese (I got a soft spot for cheddar, sue me), and strips of grilled chicken or steak. But the real headliner? Hot golden french fries. Spread right on top.

That hot-meets-cold thing? Unreal. The fries start to soften just a little under the dressing, and holy moly, it’s got everything going on. Most folks drown it in ranch or creamy Italian dressing. There’s this whole comfort-food-meets-salad-bar vibe that I’m obsessed with. When I brought this to a picnic, people looked skeptical. Five minutes later? Not a crumb left.

“Never thought I’d crave a salad like I do a burger till I tried this. Now it shows up in our dinner routine—my kids devour it,”
— Jen, my neighbor, and newly-converted Pittsburgh Salad fan

Can You Use Frozen French Fries?

Here’s the deal: not only can you use frozen fries, you probably should. Unless you’re feeling extra ambitious, those bags of frozen crinkle-cuts or shoestrings are super handy. And, they crisp up just as well in the oven or air fryer. (Which, confession, I use more than my stove lately.)

That’s what’s great about this salad—no need to peel or chop potatoes. Pull them from the freezer, bake till crispy, and you’re set. Saves time. Saves effort. Still totally delicious. Only tip? Salt ‘em when they come out hot, so they stay with that addictive edge.

I tried the hand-cut route once, and honestly, the frozen ones were way easier and almost, dare I say, better. When you’re hungry, shortcuts are heroes.

Pittsburgh Salad Recipe

Alright, let’s get to the nitty-gritty. This is how I build mine—and you don’t need a culinary degree (heck, you barely need a knife):

Layer crisp lettuce on a big plate or bowl.
Sprinkle on chopped tomatoes, cucumbers, and shredded cheese.
Add grilled chicken or steak slices. Leftovers work, too.
Bake up frozen fries. Get them really crispy.
Right before serving, throw the fries on top. Don’t wait, otherwise, they sog out.
Douse with your favorite creamy dressing while the fries are hot.

That’s it. Sometimes I swap in bacon bits if I’m feeling a little extra—or leftover pulled pork (no rules in this house). If you want another loaded salad that’s got all the wow, check out this crunch-packed copycat Din Tai Fung cucumber salad recipe. Seriously, so easy.

Variations on Pittsburgh Salad Dressings

The magic of this salad? It’s crazy flexible. Traditionally, creamy Ranch or Italian is king. But I’ve mixed it up with blue cheese (extra stinky, please) or honey mustard depending on my mood.

One week I was out of ranch. Panicked, I grabbed some Greek yogurt, threw in garlic, lemon, and mayo—worked like a charm. Thicker dressings help the fries hold their crisp a bit longer, but even a vinaigrette brings a great tang. It’s personal preference, honestly. Everyone’s got that weird salad dressing bottle at the back of their fridge screaming for attention—maybe give it a try.

You can set up a little dressing bar if you’ve got picky eaters around (hand raised here). Just keep the fries hot, and wow, watch that salad disappear.

Tips for Perfecting Your Pittsburgh Salad

Truthfully, you’ll figure out your own tricks, but let me save you a couple of rookie mistakes:

Don’t wait to serve. As soon as the fries hit, it’s go time.
Make sure the chicken or steak is warm, too, but not hot enough to wilt everything.
Toss some extra black pepper over the salad right before eating for a little kick.
Use tongs to serve, not a spoon, or you’ll squish those precious fries.

Trust me, you’ll end up improvising each time. That’s half the fun.

Common Questions

Can I prep anything ahead of time?
Absolutely. Cut veggies and prep dressings before, but bake fries last minute.

What kind of cheese is best?
Cheddar is classic, but honestly, anything shredded melts in well—Monterey Jack, mozzarella, or even some pepper jack for an extra kick.

Ranch or Italian?
I vote both. But creamy Italian is totally traditional Pittsburgh-style.

How do I keep fries crispy?
Bake or air-fry them till they’re almost too brown, toss them on right before eating, and don’t drown in dressing.

Vegetarian version?
Skip the meat, and maybe add roasted chickpeas, grilled veggies, or even a veggie burger. Surprisingly hearty!

You Have to Try This—Seriously

In my opinion, Pittsburgh Salad is the ultimate fix when you want your comfort food and veggies in one place. Remember, you can even check out the Pittsburgh Salad Recipe from The Kitchn for some classic takes, or switch things up with the “Pittsburgh Salad with the Best Italian Dressing” over at How Sweet Eats. Try it once and see—your salad game’s never going to be the same. And hey, if you happen to throw on extra cheese or twice the fries, no judgment here. Dig in!

Pittsburgh Salad

Author: mrrachidmohssine
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Vegetarian options available

Print Recipe

Description

A unique salad featuring crispy french fries on a bed of fresh lettuce, topped with grilled chicken or steak, tomatoes, cucumbers, and shredded cheese, drizzled with creamy dressing.

Ingredients

Scale

1 head of lettuce (iceberg or romaine)
1 cup chopped tomatoes
1 cup chopped cucumbers
1 cup shredded cheddar cheese (or cheese of choice)
1 cup grilled chicken or steak, sliced
2 cups frozen french fries
Creme dressing of choice (Ranch or Italian)

Instructions

Layer crisp lettuce on a big plate or bowl.
Sprinkle on chopped tomatoes, cucumbers, and shredded cheese.
Add grilled chicken or steak slices.
Bake frozen fries until crispy.
Right before serving, place fries on top of the salad.
Douse with your favorite creamy dressing while the fries are hot.

Notes

Avoid letting the fries sit too long on the salad to prevent sogginess. You can customize your dressing based on preference. A dressing bar is a great idea for picky eaters.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Salad
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 6g
Sodium: 600mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 4g
Protein: 20g
Cholesterol: 40mg

Keywords: Pittsburgh Salad, comfort food, salad recipes, french fries, easy salad