Smashed Tater Tot Potato Salad

Ingredients

• 1 (28 oz) bag frozen tater tots (gluten-free if needed)
• ½ cup unsweetened coconut milk yogurt
• 2 Tbsp vegan mayo
• 2 Tbsp dill pickle brine
• 1 Tbsp fresh lemon juice
• 1 Tbsp chopped fresh dill
• 1 clove garlic, finely grated
• ½ tsp Dijon mustard
• 1–2 tsp nutritional yeast
• ½ tsp kosher salt
• ¼ tsp black pepper
• ½ tsp onion powder
• ¼ tsp red pepper flakes (optional)

Mix-Ins

• ½ Persian cucumber, finely diced
• 2 large dill pickles, finely diced
• 2 scallions, thinly sliced

Directions

• Preheat the oven to 425°F. Spread the tater tots on a parchment-lined baking sheet and bake for 15 minutes.
• Use the bottom of a glass to gently smash each tot into a disc (spread across two sheets if needed). Return to the oven and bake another 20–25 minutes, until deeply golden and crispy. Let cool slightly.
• Make the dressing: in a large bowl, whisk together the coconut yogurt, mayo, pickle brine, lemon juice, dill, garlic, Dijon, nutritional yeast, salt, pepper, onion powder, and red pepper flakes.
• Add the crispy smashed tots to the dressing and toss gently to coat. Add the cucumber, pickles, and scallions and toss again until evenly combined.
• Top with additional dill and scallions. Serve immediately, or chill 10–15 minutes to let the flavors meld.

From olivia.adriance on Instagram.