Ingredients

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For the crispy tots:

1 (28–32 oz) bag frozen tater tots

Olive oil spray (optional)

Salt and pepper to taste 

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For the dill dressing:

½ cup mayonnaise

½ cup sour cream or Greek yogurt

2 tablespoons dill pickle juice or lemon juice

1–2 teaspoons Dijon mustard

¼ cup fresh dill, chopped

½ cup dill pickles, finely diced

½ red onion or 2–3 scallions, finely chopped

1 garlic clove, minced

½ teaspoon paprika (optional)

¼ teaspoon black pepper 

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Optional additions:

½ cup finely diced Persian cucumber

Crispy, crumbled bacon 

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Directions

1. Prepare the tater tots. Preheat your oven to 425°F (220°C). Arrange the tater tots in a single layer on a parchment-lined baking sheet.

2. Partially bake. Bake the tater tots for 10–15 minutes to soften them.

3. Smash the tots. Remove the baking sheet from the oven. Use the bottom of a glass or cup to flatten each tot into a disc.

4. Finish baking. Return the smashed tots to the oven and bake for another 20–30 minutes, or until they are deeply golden brown and very crispy.

5. Make the dressing. While the tots are baking, whisk together the mayonnaise, sour cream (or yogurt), pickle brine, Dijon mustard, minced garlic, paprika, and black pepper in a large bowl.

6. Add fresh ingredients. Stir in the chopped dill, diced pickles, and chopped red onion or scallions.

7. Combine and toss. Let the crispy tots cool slightly (about 5 minutes) to help them retain their crunch. Add the warm, crispy tots to the bowl with the dressing and gently toss to coat. Add optional ingredients like cucumber or bacon if using.

8. Serve immediately. For the best texture, serve the salad while the tater tots are still warm and crispy. If you prefer it chilled, keep in mind the tots will soften over time, similar to traditional potato salad.