Tater Tot Potato Salad
Servings: 6
Ingredients
- 16 ounces frozen tater tots
- ½ cup ranch dressing
- ¼ cup chopped dill
- 1 (4-ounce) can Hatch Chopped Green Chiles, drained
- ½ cup chopped pickles
- 2 green onions thinly sliced
- ½ seedless cucumber peeled and chopped
- ¼ cup chopped cilantro
- Kosher or fine sea salt to taste
- Freshly ground black pepper to taste
Instructions
- Remove tater tots from freezer and let sit at room temperature for about 5 minutes to defrost slightly.
- Line a sheet tray with parchment paper and preheat the oven per the directions on the tater tots.
- Put the tots in a single layer on the sheet pan and bake for 10 minutes. Remove from the oven and smash them down with the bottom of a glass. Bake for the remaining time per the package directions, or until browned and crispy. Pour into a mixing bowl and let cool for 10 minutes.
- Add the pickles, green onions, cucumber, and cilantro to the potatoes. Combine the ranch dressing, dill, and chiles and add to the mixing bowl. Season to taste with salt and pepper. Serve immediately.
Nutrition
Calories: 92kcal | Carbohydrates: 3g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Cholesterol: 5mg | Sodium: 183mg | Potassium: 79mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 270IU | Vitamin C: 3mg | Calcium: 17mg | Iron: 0.3mg
