Smashed Tater Tot Potato Salad

A delightful twist on classic potato salad using crispy smashed tater tots as the base and dressed in a refreshing dill pickle sauce. This dish is not only mom approved, but also a viral favorite!

By @olivia.adriance

Original recipe source

Cook time: 40 minutes

Servings: 4

Ingredients

• 28 oz frozen tater tots Use gluten-free if preferred.
• 0 parchment paper
• 0 glass Use the bottom of a glass to smash.
• 0.5 cup unsweetened coconut milk yogurt
• 2 tbsp vegan mayo
• 2 tbsp dill pickle brine
• 1 tbsp lemon juice Freshly squeezed
• 1 tbsp fresh dill Chopped
• 1 garlic clove Finely grated
• 0.5 tsp Dijon mustard
• 1 tsp nutritional yeast Use more if desired
• 0.5 tsp kosher salt
• 0.25 tsp black pepper
• 0.5 tsp onion powder
• 0.25 tsp red pepper flakes Optional
• 0.5 Persian cucumber Finely diced
• 2 dill pickles Large, finely diced
• 2 scallions Thinly sliced

Instructions

1. Preheat oven to 425°F and spread the frozen tater tots on a parchment-lined baking sheet. Bake for 15 minutes.
2. Remove from oven and use the bottom of a glass to gently smash each tot into a disc. Separate the smashed tots onto two baking sheets.
3. Return to oven and bake for another 20–25 minutes, until deeply golden and crispy. Let cool slightly.
4. In a large bowl, whisk together the coconut yogurt, vegan mayo, dill pickle brine, lemon juice, chopped dill, grated garlic, Dijon mustard, nutritional yeast, salt, black pepper, onion powder, and red pepper flakes (if using).
5. Add the crispy smashed tots to the dressing and toss gently to coat.
6. Mix in the diced Persian cucumber, dill pickles, and scallions. Toss again until evenly combined.
7. Top with additional dill and scallions as a garnish. Serve immediately, or chill for 10–15 minutes to let the flavors meld.