Smashed Tater Tot Potato Salad
Smashed Tater Tot Potato Salad is a bold twist on a nostalgic side dish, and totally irresistible! Don’t be surprised when people ask for the recipe.
Carolyn Hodges
Carolyn Hodges
Recipe - Heinen's of University Heights
Smashed Tater Tot Potato Salad
Prep Time10 Minutes
Servings6
Cook Time50 Minutes
Ingredients
1 package frozen tater tots
Heinen’s olive oil spray
2 mini cucumbers, diced
3 green onions, thinly sliced
3 Heinen’s dill pickle spears, diced (reserve 1–2 Tbsp. pickle juice)
Primal Kitchen ranch dressing
1–2 Tbsp. chopped fresh dill
Directions
- Preheat the oven to 425°. Spray a large baking sheet with Heinen’s olive oil spray.
- Arrange the tater tots in a single layer on the baking sheet; bake for 20 minutes. Remove the pan from the oven and use the bottom of a glass to flatten each tater tot (spray the bottom of glass with oil spray to reduce sticking).
- Return the pan to the oven to bake for 20-30 minutes more, or until the smashed tots are golden brown and very crispy, flipping once halfway through.
- Allow the tater tots to cool on the baking sheet for 10 minutes, then transfer to a large bowl. Add the diced cucumbers, sliced green onion, and diced pickles.
- Dress the salad to taste with ranch dressing and 1–2 tablespoons of the reserved pickle juice. Add the chopped dill and toss well.
- Serve immediately. Potatoes will soften the longer they sit (They’ll still be delicious, just not as crispy!).
10 minutes
Prep Time
50 minutes
Cook Time
6
Servings
Directions
- Preheat the oven to 425°. Spray a large baking sheet with Heinen’s olive oil spray.
- Arrange the tater tots in a single layer on the baking sheet; bake for 20 minutes. Remove the pan from the oven and use the bottom of a glass to flatten each tater tot (spray the bottom of glass with oil spray to reduce sticking).
- Return the pan to the oven to bake for 20-30 minutes more, or until the smashed tots are golden brown and very crispy, flipping once halfway through.
- Allow the tater tots to cool on the baking sheet for 10 minutes, then transfer to a large bowl. Add the diced cucumbers, sliced green onion, and diced pickles.
- Dress the salad to taste with ranch dressing and 1–2 tablespoons of the reserved pickle juice. Add the chopped dill and toss well.
- Serve immediately. Potatoes will soften the longer they sit (They’ll still be delicious, just not as crispy!).
