This Honey Mustard Smashed Tater Tot Salad is perfect for all your upcoming summer picnics and parties! Crispy Tater Tots, celery, onions and bacon all tossed in a super simple tangy honey mustard dressing make for a salad everyone is sure to enjoy!
Memorial Day is just around the corner folks, so that means it’s time to get our menu in order for all the holiday festivities.
This Honey Mustard Smashed Tater Tot Salad is first on the menu with some yummy Steak Crostini Bites headed your way later in the week. Both crazy delicious and beyond easy to throw together!
Why You’ll Love this Recipe
I mean who doesn’t love tater tots? I decided to go with tater tots so you could skip the whole boiling potatoes thing.
Don’t get me wrong, I love a good old smashed potato, but during a holiday weekend I like to keep pots and pans at a minimum, so you’ll only need a large cookie sheet to bake the tots.
I also kept things even easier by using some pre-made bacon bits that you can find down your salad dressing aisle. When I’m pressed for time, I’ll grab a bag of Hormel Black Label real chopped bacon and no one’s the wiser really. That’s my favorite brand, but you choose yours.
Ingredients You’ll Need
- Tater Tots
- salt and pepper
- mayonnaise
- honey
- whole grain mustard
- dijon mustard
- apple cider vinegar
- celery
- red onion
- pre-packaged bacon bits
Step-By-Step Instructions
The first step is to bake your tater tots. You will bake them on a parchment-lined baking sheet at 425 degrees for 10 minutes first and then remove the tray from the oven and smash each tot with the flat bottom of a glass. Sprinkle the smashed tots with salt and pepper, then place the tots back in the oven and continue to bake for an additional 18-22 minutes or until crispy.
You want the tots to be in a single layer and you don’t want to crowd the sheet pan. If you don’t have a sheet pan large enough for all the tots, use two pans.
The second step is to make your dressing while the tots are cooking. You’ll add your mayo, honey, both mustards and apple cider vinegar to a small bowl and whisk until smooth. You can refrigerate the dressing while the potatoes continue to cook.
The third step is to add your cooked tots to a large bowl with your chopped celery, red onions and bacon bits followed by your dressing. You’ll toss gently until everything is well coated. Once everything is mixed you can transfer to a serving platter and serve immediately.
You can make the dressing a day or two ahead of time and chop your veggies ahead also, but you really want to cook your tater tots and toss everything together with the dressing just right before you’re ready to enjoy the salad.
It’s delicious as a side for burgers and brats, grilled chicken or steaks. Hope it makes your summer menu!
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Honey Mustard Smashed Tater Tot Salad
Use as much of the dressing as you prefer. Any leftover dressing can be used as a dip for chicken nuggets, chicken fingers or fresh vegetables.
If you’d rather use fresh bacon, I would cook 4-5 strips in a skillet over medium-high heat until crsip and then chop.
More Delicious Salad Recipes to Enjoy
Honey Mustard Smashed Tater Tot Salad
Print Recipe Pin RecipeIngredients
- 1 32-oz. bag Tater Tots
- salt and pepper
- 1/2 cup mayonnaise
- 4 Tbsp. honey
- 1 1/2 Tbsp. apple cider vinegar
- 2 Tbsp. whole grain mustard
- 4 tsp. Dijon mustard
- 3/4 cup chopped celery
- 1/3 cup finely chopped red onion
- 2/3 cup bacon bits, I use Hormel Black Label real bacon (in the salad dresing aisle)
Instructions
- Preheat oven to 425 degrees. Line a large or two medium baking sheets with parchment paper. Bake the tots for 10 minutes first and then remove the tray from the oven and smash each tot with the flat bottom of a glass. Sprinkle the smashed tots with salt and pepper, then place the tots back in the oven and continue to bake for an additional 18-22 minutes or until crispy. You want the tots to be in a single layer and you don't want to crowd the sheet pan. If you don't have a sheet pan large enough for all the tots, use two pans.
- In a medium bowl, combine the mayo, honey, both mustards and apple cider vinegar and whisk until smooth. You can refrigerate the dressing while the potatoes continue to cook.
- Add your cooked tots to a large bowl with your chopped celery, red onions and bacon bits followed by as much of the dressing as you prefer. You'll toss gently until everything is well coated. Once everything is mixed you can transfer to a serving platter and serve immediately.
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