Tater Tot Pickle Salad
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Recipe Intro From alexawhatsfordinner
This Pickled Potato Salad takes a fun and easy approach by using crispy tater tots instead of traditional boiled potatoes. This recipe gets its creamy, tangy flavor from Forager Project Dairy-Free Cashewmilk Yogurt, giving the dish a delicious plant-based twist. Prefer a more classic take? Swap the tater tots for smashed potatoes—either way, the bold, pickle-forward flavors shine. Perfect for barbecues, picnics, or weeknight dinners!
- Tater Tot Pickle Salad Ingredients
- Recipe Card
Tater Tot Pickle Salad Ingredients
Recipe Card
ingredients
- 1 (28 ounce) bag frozen tater tots
- 1/2 cup Forager Project's Dairy-Free Cashewmilk Yogurt
- 2 tablespoons mayonnaise
- 1 lemon, juiced
- 2 tablespoons pickle brine
- 1/4 cup fresh dill, roughly chopped
- 3 cloves garlic, minced
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon crushed red pepper flakes
- 1/2 Persian cucumber, peeled and finely diced
- 2 large kosher dill pickles, finely diced
- 2 scallions, finely chopped
Method
Step 1
Preheat oven to 425F.
Step 2
Place the tater tots on a large parchment-lined baking sheet.
Step 3
Bake for 15 minutes, then remove from the oven.
Step 4
Use a cup to smash the tater tots into flat discs. Bake for another 20 minutes, or until deep golden brown and crispy. Remove from oven and set aside.
Step 5
In a large bowl, combine the rest of the ingredients except for the cucumber, dill pickles, and scallions. Whisk to evenly mix the wet mixture.
Step 6
Add the cooked crispy tater tots into the wet mixture.
Step 7
Add in the cucumbers, dill pickles, and scallions.
Step 8
Gently toss to evenly coat with the wet mixture. Serve and enjoy!