Today we’re making Crispy Tater Tot Potato Salad… Yes you read that right! I love a recipe that just hits all the cravings at once: Creamy. Crunchy. Tangy. A little salty. What’s not to love?
I saw this recipe on Instagram and decided to put my own little spin on it by using part of the recipe from mine and Tori’s second cookbook Fraiche Food Fuller Hearts! Today, we’re taking the comfort of old-school potato salad, and spicing it up a bit.
This one is pool party/picnic-approved, and hands-down one of the most DELICIOUS things you’ll make all summer.
Crispy Tater Tot Potato Salad
Ingredients
- For the salad base:
1 bag 1 tater tots
1 cup 1 thinly sliced dill pickles
1/2 cup 1/2 thinly sliced radishes
3 3 stalks celery, thinly sliced
- For the dressing:
1/2 cup 1/2 mayo (regular or vegan)
1/2 cup 1/2 sour cream (vegan, regular, or full-fat Greek yogurt)
1/2 cup 1/2 finely chopped red onion
1/2 cup 1/2 fresh dill (plus more for garnish!)
3 tbsp 3 grainy Dijon mustard
1 tsp 1 dill pickle brine
Salt + pepper to taste
Directions
- Preheat the oven to 425°F. Spread your tater tots out on a parchment-lined baking sheet and bake for 15 minutes. Then, use the bottom of a cup to gently smash them into little crispy discs. Pop them back in the oven for another 20 minutes or until golden brown and SUPER crispy.
- While the tots are in the oven, add your mayo, sour cream, red onion, dill, mustard, and pickle brine to a big jar or bowl. Stir it up until everything is well combined. Don’t forget to season with salt and pepper!
- In a big mixing bowl, combine the celery, pickles, radishes, and crispy tots. Pour the dressing all over and gently toss it together.
- Top with more fresh dill, and some pepper for good measure. Serve right away or chill it for a bit if you prefer it cold!
The kids were obsessed with this recipe when I made it last week, so this one is a total crowd-pleaser. It’ll be the first thing to disappear at your next get-together!
Let me know what you think… would you try this?
xo
Jilly
