Dill Pickle Tater Tot Salad

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Crispy tater tots are tossed in a creamy dill dressing in this Dill Pickle Tater Tot Salad. A delicious twist on classic potato salad!

Prep Time15

Cook Time25

Total Time40

Course: Salad

Cuisine: American

Keyword: tater tot salad

Servings: people

Preheat oven to 425F.
Place the bag of tater tots on an extra large nonstick baking sheet and spread them out so there's space in between (or use 2 baking sheets.) Transfer to the oven and bake for 10 minutes, then remove from the oven. Use a cup to press down on the tater tots so they're flat.
Return the flattened tater tots to the oven and bake another 15 minutes, or until deep golden brown and crispy. Remove from oven and set aside, then separate any if stuck together.
In a large bowl, add 1/2 cup mayonnaise, 3 tablespoons plain Greek yogurt, lemon juice, 2 tablespoons each dill pickle juice and chopped fresh dill, 1 teaspoon each dijon mustard and coarse salt, 1/2 teaspoon each garlic powder, onion powder, black pepper, and 1/4 teaspoon each paprika and red pepper flakes. Whisk to incorporate.
To the dressing, add 1 finely diced Persian cucumber, 2 large finely diced dill pickles, 1/3 cup finely diced red onion, 5 cooked and crumbled bacon strips, 2 diced scallions, and crispy flattened tater tots.
Gently toss to evenly coat everything.
This best served right away while the tater tots are still crispy, but it's still good soft, like traditional potato salad. Proper storage is included below in the article. Enjoy!