Ingredients
Oil
1 bag tater tots
1/2 cup non dairy sour cream
1 container @goldentastesalads crunchy pickle dip
1/4 cup pickle juice
Handful chopped fresh dill
1/2 cup chopped baby gherkins
2/3 cup mini sliced cucumbers
1 red onion, sliced thin
2-3 tbsp maple syrup
2 tbsp. Honey Dijon mustard
Instructions
On a large baking sheet that has been lined with parchment paper and well oiled, add the frozen tater tots. Bake on 375 for 20 minutes
Remove and then using the back of a mug mash the tater tots down flat on the tray and then bake again for another 20 minutes till crispy.
Let cool.
Make the dressing. Add the sour cream, pickle dip and pickle juice and mix. Then add all the herbs and veggies and mix. Add the crunchy tater tots and mix. Then drizzle the maple syrup and mustard on top and mix – then enjoy!
Can last 2-3 days in the fridge
Notes
Pickle dip from scratch.
2/3 cup mayo
Dill
Salt, pepper, garlic powder & onion powder
Chopped pickles
1 lemon juiced
Mix all together