Description
Crispy smashed tater tots tossed with fresh vegetables and coated in a tangy, creamy dill pickle yogurt dressing for a bold and satisfying salad.
Ingredients
Units
Scale
- Tater tots, 28 to 32 oz
- Persian cucumbers, 2
- Green onions, 4
- Dill pickles, 3
- Red onion, 1/3 cup
- Cooked bacon, 4 slices (optional)
- Greek yogurt, 1 1/2 cups
- Lemon, 1
- Fresh dill, 3 tablespoons
- Dill pickle juice, 1/4 cup
- Dijon mustard, 1 teaspoon
- Paprika, 0.5 teaspoon
- Garlic powder, 1 teaspoon
- Onion powder, 1 teaspoon
- Kosher salt, 1 teaspoon
- Ground black pepper, 0.5 teaspoon
Instructions
- Preheat the oven according to the tater tot package instructions.
- Bake the tater tots until golden and crispy.
- Remove from the oven, gently smash the tots, and return to the oven to crisp further.
- Transfer the crispy smashed tots to a large mixing bowl.
- Add chopped cucumbers, sliced green onions, chopped dill pickles, diced red onion, and bacon if using.
- In a separate bowl, whisk greek yogurt, lemon zest and juice, fresh dill, pickle juice, dijon mustard, paprika, garlic powder, onion powder, kosher salt, and black pepper.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately while the tots are still crisp.
Notes
- Let the tots cool slightly before adding dressing to maintain texture.
- Add dressing gradually to control creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 35 mg