Smashed Sweet Potato Tater Tot Salad
Smashed sweet potato tater tots are folded into a creamy herb dressing with smoked paprika, fresh dill, pickles, celery, and finished with crumbled feta. This is a sweet potato spin on the viral tater tot potato salad.
Servings: 8
Ingredients
For the Tots:
- 30 ounces frozen sweet potato tots
- Kosher salt
For the Dressing & Mix-Ins:
- ½ cup mayonnaise
- ½ cup plain Greek yogurt
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh lemon juice
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon smoked paprika
- ¼ cup fresh dill chopped, plus more for serving
- 3 green onions chopped
- ½ cup dill pickles chopped (from whole pickles or spears)
- 2 stalks celery diced
- ½ cup crumbled feta divided
Instructions
- Preheat oven to 400 degrees F. Spread sweet potato tots in a single layer across two parchment-lined baking sheets, leaving space between each piece. Bake for 10 minutes to soften.
- Meanwhile, add mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, black pepper, and smoked paprika to a large bowl. Whisk to combine. Fold in fresh dill, green onions, chopped pickles, and celery. Cover and refrigerate until ready to use.
- Remove sweet potato tots from oven. Using the flat bottom of a drinking glass, press firmly on each tot to smash into a flat disc. Season generously with kosher salt.
- Return to the oven and bake for an additional 25 minutes, about 10 minutes longer than package directions, until the edges are deep golden. Sweet potato tots won't crisp the same way regular tater tots do, so you're looking for set, golden edges rather than crunch.
- Let the tots cool for about 5 minutes, then fold them into the dressing with half of the feta cheese, and stir gently to coat. The tots will absorb the dressing as they sit, making for a cohesive, flavorful bite throughout.
- Transfer to a serving dish, top with remaining crumbled feta and extra fresh dill, as desired. Serve immediately.
Notes
- Make-ahead tip: Prepare the dressing and mix-ins up to one day in advance and refrigerate. Bake the tots fresh just before assembling and serving.
- On the texture: This recipe was developed using Roots Farm Fresh Sweet Potato Tots, which use fewer ingredients and no seed oils. They won't get as crispy as the Crispy Tater Tot Potato Salad, and that's the intent. This version soaks up the dressing for a mix of tater tot meets traditional potato salad.
- Smashing without spray: No cooking spray is needed here. If you use a different brand of sweet potato tots, you might want to spritz the tots with olive oil spray before smashing to avoid sticking to the glass. This can also help with a crispier finish, if you prefer.
- Let the tots rest: Pull them from the oven and let them cool for about 5 minutes before folding into the cold dressing. Piping-hot tots can break down the dressing too quickly.
- Serve promptly: This salad is best eaten right after assembling. Leftovers keep in the refrigerator for up to 3 days, though the tots will continue to soften over time.