We love potato salad around here. Even though we’ve got so many different recipes for this staple dish, who couldn’t use one more? And, this one’s a doozy! Crisp potato patties in a dressing of yogurt and dill make this Latke Potato Salad a special treat unlike any other potato salad you’ve ever had before.

To make this super easy and in bite size pieces we’re starting with some frozen tater tots. We’re baking them once as tots, then once they’ve thawed in the oven smash each one to end up with perfectly crisped mini-latkes after some more baking. I used the bottom of a mug to do the smashing. I have to say this was the best part of making it!

With the potatoes done let’s turn out attention to the dressing. A mix of yogurt and mayo makes this one tangy. If you don’t like mayo you can use all yogurt instead.

Fresh dill here makes a big difference. If you’re someone who loves dill (like me!) then just know that the dried won’t pack as much of a punch. Some cucumber also adds to the fresh flavor of the dressing, which contrasts from the rich yogurt and decadent potatoes nicely. We’re using 1 Persian cucumber to make this here as this petite and tender variety has a thinner skin and not much in the way of seeds. If you don’t have those you can use about a half of a European cucumber, also known as an English cucumber.

Toss it all together and serve immediately. The only downside to this recipe is that, unlike other potato salads, this one needs to be eaten as soon as it’s mixed. You can’t really leave this one in the fridge since the potatoes can easily get soggy. You’ll want to serve this as soon as it’s made. Luckily this potato salad is so tasty that eating it right away is more of a benefit than a risk here.

This fresh and hearty salad is crisp, creamy, and so tasty. It’s even made my list of impressive side dish recipes! It’s so easy to love this tasty Latke Potato Salad.