Smashed Tater Tot Potato Salad
The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.
This playful, flavor-packed twist on classic potato salad is guaranteed to steal the show at your next cookout, picnic, or casual weeknight dinner!
Smashed Tater Tot Potato Salad is exactly what it sounds like, but totally unexpected. Heinen’s frozen tater tots are lightly smashed and baked until golden and crisp, then tossed with crunchy chopped cucumber, tangy pickles, and fresh green onion. A generous drizzle of premade ranch dressing keeps it simple, while a splash of pickle juice and a handful of chopped fresh dill tie everything together.
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.
Why You’ll Love This Recipe
- It’s a fun, flavorful twist on a favorite. This isn’t your grandma’s potato salad! It’s playful and unexpected, which makes it a conversation starter at any potluck or barbecue. Even those who usually pass on potato salad won’t be able to resist this fresh spin!
- It’s the ultimate combination of texture, freshness, and flavor. Unlike classic potato salad, which is often soft throughout, this version adds irresistible contrast with the crunch of smashed tater tots. Combined with cool, creamy ranch dressing and crunchy vegetables, it’s as addictive as it is delicious.
- It uses high quality shortcuts to keep prep to a minimum. Heinen’s frozen tater tots and Primal Kitchen ranch dressing cut down on prep time without compromising flavor. This recipe is so easy (and such a crowd pleaser) you’ll want to make it again and again.
Smashed Tater Tot Potato Salad
Servings: 6
Ingredients
- 1 package Heinen’s 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
Instructions
- 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!).
