Smashed Tater Tot Salad With Creamy Dill Pickle Dressing
This Smashed Tater Tot Salad with Dill Pickle Yogurt Dressing is crispy, creamy, tangy, and downright fun. Golden smashed tater tots are tossed with crunchy cucumbers, pickles, green onions, and red onion, then finished with a bold dill pickle–forward Greek yogurt dressing (no mayo!).
Servings 8 Servings
Calories 246kcal
Ingredients
For the Tater Tot Salad
- 28-32 Ounces Tater Tots this is 2 bags of @cascadianfarms or 2 bags of @rootsfresh or 1 bag of Ore Ida mini tater tots, depending on the brand you want to use
- 2 Persian Cucumbers chopped
- 4 Green Onions sliced
- 3 Dill Pickles chopped
- ⅓ Cup Red Onion finely diced
- 4 Slices Cooked Bacon chopped (optional)
For the Creamy Yogurt Dressing
- 1 ½ Cups Greek Yogurt
- 1 Lemon zested and juiced
- 3 Tablespoons Fresh Dill chopped
- ¼ Cup Dill Pickle Juice
- 1 Teaspoon Dijon Mustard
- ½ Teaspoon Paprika
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- 1 Teaspoon Kosher Salt
- ½ Teaspoon Ground Black Pepper
Instructions
- To make this smashed tater tot salad, start by crisping the tater tots. Preheat your oven to 425°F and spread the tater tots out on a large baking sheet in an even layer. Bake for about 12 minutes, just until they’re heated through and starting to soften.
- Remove the pan from the oven and use the bottom of a measuring cup to gently smash each tot flat. Return the pan to the oven and bake for another 15–16 minutes, until the tots are golden brown and deeply crispy. Flip them once if needed and bake an additional 2–3 minutes for maximum crunch. Remove from the oven and set aside.
- While the tater tots are baking, prepare the dressing. In a medium bowl or measuring cup, whisk together the Greek yogurt, lemon zest and juice, chopped dill, pickle juice, Dijon mustard, paprika, garlic powder, onion powder, kosher salt, and black pepper.
- Mix until smooth and creamy, then taste and adjust seasoning as needed.
- Next, prep the vegetables. Chop the Persian cucumbers, slice the green onions, finely dice the red onion, and chop the dill pickles. If using bacon, cook it until crispy and chop into bite-sized pieces.
- Transfer the hot, crispy tater tots to a large serving bowl. Add the cucumbers, green onions, pickles, red onion, and bacon, if using. Pour the dressing over the top and gently toss until everything is evenly coated. Serve immediately while the tater tots are still crunchy for the best texture and flavor.
Video
Nutrition
Calories: 246kcal | Carbohydrates: 32g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 6mg | Sodium: 1136mg | Potassium: 437mg | Fiber: 4g | Sugar: 3g | Vitamin A: 203IU | Vitamin C: 17mg | Calcium: 84mg | Iron: 1mg
