Potato salad is a staple of picnics, barbecues, and family gatherings. As part of culinary school, I was required to take a "garde manger" class, which a class that focuses on the preparation of cold dishes, like salads and appetizers. I made so much potato salad in that class. Boiling, cooling, peeling, and chopping potatoes is such a pain, not to mention very time consuming.
If you want a simpler approach that is sure to wow friends and family, here’s a clever shortcut: use tater tots instead of traditional potatoes.
Why use tater tots?
Tater tots are a surprisingly efficient and flavorful substitute for boiled potatoes in potato salad. Here’s why:
1. Convenience
Tater tots come pre-cooked and frozen, so they're ready to go straight into the oven. Skip the washing, peeling, chopping, and boiling. With about 25 minutes of (hands-off) baking time, you’re free to prep the rest of your salad while they crisp up.
2. Texture
One of the challenges of traditional potato salad is maintaining a good texture—soft but not mushy. Tater tots naturally crisp on the outside while staying tender inside, creating a nice contrast in texture that holds up well when mixed with dressing and other ingredients.
3. Flavor Boost
Tater tots are typically seasoned before freezing, often with a bit of salt and oil. This adds built-in flavor. Their golden, fried exterior also adds richness that complements creamy or tangy dressings.
A few important notes
Tot-ally delicious potato salad
Yield: About 8 servings
Time: About 45 minutes
Ingredients
For the dressing
- 3/4 cup mayonnaise
- 1 lemon, juiced (about 3 Tablespoons)
- 2 Tablespoons apple cider vinegar
- 1 Tablespoon dijon mustard
For the salad
- 1 (32-ounce) bag frozen tater tots
- 3 dill pickle spears (3 ounces), chopped
- 3 garlic cloves (0.5 ounces), minced
- 3 stalks celery (4 ounces), chopped
- 1 shallot (2 ounces), minced
- 1/4 cup dill (10 grams), chopped
- 1/4 cup chives (10 grams), chopped
- Salt and pepper to taste
Directions
For the dressing
- In large bowl, combine the mayo, pickle brine, and dijon mustard. Set aside.
For the salad
- Preheat oven to 425 degrees Fahrenheit and divide tater tots between 2 lined baking sheets.
- Bake for 10 minutes. Remove from oven.
- Use bottom of cup to gently press down and slightly flatten tater tots.
- Return to oven and cook about 15 more minutes until golden and crispy.
- Remove from oven and set aside.
- Add chopped pickles, garlic, celery, shallot, dill, and chives to bowl with dressing and mix until well combined.
- Gently stir in tater tots and serve.
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