Ingredients
- 1 (28-ounce) bag frozen tater tots
- ½ cup Greek yogurt
- Juice of 1 lemon
- ¼ cup fresh dill, roughly chopped
- 3 cloves garlic, minced
- 2 tbsp pickle brine (from the jar)
- 2 scallions, finely chopped
Potato salad walked so this tot salad could run. Golden smashed tater tots get drenched in a creamy, garlicky dill dressing with briny pickle bites in every forkful. It’s indulgent, a little unhinged, and guaranteed to disappear at any party.
This isn’t a side dish that sits politely on the table — it’s a main event. Every bite has a bit of double dill magic that keeps you coming back for more. Think of it as potato salad’s louder, alter ego who knows how to have a good time (and always brings the pickles).
Recipe Instructions:
- Preheat oven to 425°F and bake tater tots for 15 minutes until they’re dark golden-brown.
- Smash each tot with the bottom of a cup into little golden discs, then bake another 20 minutes until deeply crisp. Remove and let cool completely.
- In a large bowl, whisk together Greek yogurt, mayo, lemon juice, garlic, seasoning blend, brine, and scallions.
- Gently toss the crispy tots with the dressing, then fold in the dill and diced pickles.
- Serve immediately — preferably with extra pickles on the side.
