Tater Tot Potato Salad

Serves 1
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Directions

  1. 1Bake tater tots for 15 minutes at 425F.
  2. 2Bake tater tots for 15 minutes at 425F.
  3. 3Bake tater tots for 15 minutes at 425F.
  4. 4Smash the tater tots into flat discs using a cup.
  5. 5Smash the tater tots into flat discs using a cup.
  6. 6Smash the tater tots into flat discs using a cup.
  7. 7Bake for another 20 minutes, until deep golden brown and crispy.
  8. 8Bake for another 20 minutes, until deep golden brown and crispy.
  9. 9Bake for another 20 minutes, until deep golden brown and crispy.
  10. 10Combine Greek yogurt, mayonnaise, mustard, lemon juice, pickle juice, dill, garlic, salt, pepper, garlic powder, onion powder, and crushed red pepper flakes in a bowl.
  11. 11Combine Greek yogurt, mayonnaise, mustard, lemon juice, pickle juice, dill, garlic, salt, pepper, garlic powder, onion powder, and crushed red pepper flakes in a bowl.
  12. 12Combine Greek yogurt, mayonnaise, mustard, lemon juice, pickle juice, dill, garlic, salt, pepper, garlic powder, onion powder, and crushed red pepper flakes in a bowl.
  13. 13Whisk the mixture until evenly combined.
  14. 14Whisk the mixture until evenly combined.
  15. 15Whisk the mixture until evenly combined.
  16. 16Add crispy tater tots to the wet mixture.
  17. 17Add crispy tater tots to the wet mixture.
  18. 18Add crispy tater tots to the wet mixture.
  19. 19Add cucumbers, pickles and scallions.
  20. 20Add cucumbers, pickles and scallions.
  21. 21Add cucumbers, pickles and scallions.
  22. 22Gently toss to evenly coat with the wet mixture.
  23. 23Gently toss to evenly coat with the wet mixture.
  24. 24Gently toss to evenly coat with the wet mixture.
  25. 25Serve and enjoy.
  26. 26Serve and enjoy.
  27. 27Serve and enjoy.

Ingredients

  • 28 ounce frozen tater tots
  • 28 ounce frozen tater tots
  • 28 ounce frozen tater tots
  • 0.5 cup plain Greek yogurt
  • 0.5 cup plain Greek yogurt
  • 0.5 cup plain Greek yogurt
  • 2 tbsp mayonnaise
  • 2 tbsp mayonnaise
  • 2 tbsp mayonnaise
  • 1 tbsp Dijon or whole grain mustard
  • 1 tbsp Dijon or whole grain mustard
  • 1 tbsp Dijon or whole grain mustard
  • 1 juice of lemon juice
  • 1 juice of lemon juice
  • 1 juice of lemon juice
  • 2 tbsp pickle juice
  • 2 tbsp pickle juice
  • 2 tbsp pickle juice
  • 0.25 cup fresh dill, roughly chopped
  • 0.25 cup fresh dill, roughly chopped
  • 0.25 cup fresh dill, roughly chopped
  • 3 cloves garlic, minced
  • 3 cloves garlic, minced
  • 3 cloves garlic, minced
  • 2 tsp kosher salt
  • 2 tsp kosher salt
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 0.5 tsp crushed red pepper flakes
  • 0.5 tsp crushed red pepper flakes
  • 0.5 tsp crushed red pepper flakes
  • 0.5 Persian cucumber, peeled and finely diced
  • 0.5 Persian cucumber, peeled and finely diced
  • 0.5 Persian cucumber, peeled and finely diced
  • 2 large kosher dill pickles, finely diced
  • 2 large kosher dill pickles, finely diced
  • 2 large kosher dill pickles, finely diced
  • 2 scallions, finely chopped
  • 2 scallions, finely chopped
  • 2 scallions, finely chopped

Equipment

parchment paperbaking sheetcuplarge bowlwhisk