1 28-oz bag of Tater Tots, baked according to package directions, then cooled on paper towels
6 hardboiled eggs, chopped
2 stalks celery, chopped
½ of a large onion, chopped
1 C. mayonnaise
1 T. prepared mustard
½ t celery seed
1 10-oz can of Bacardi frozen strawberry daiquiri concentrate, mixed with 1 can of water (optional)
Coconut rum (optional)
Crushed ice (optional)
Fill a glass with crushed ice. Add the amount of coconut rum you want and top off with strawberry daiquiri mix. If you’re feeling more energetic than I was, you could put all of that in a blender and do it right. But it tastes pretty good with crushed ice from the refrigerator door.
With drink in hand, you’re ready to start on the Tater Salad.
Put the cool, baked Tater Tots in a bowl and set aside. Put the other ingredients in a separate bowl and mix well. Add the mayonnaise mixture to the Tater Tot mixture and mix gently. Refrigerate.
The Tater Salad turned out to be more fun to say than to eat. It was okay, but it wasn’t better than regular potato salad. You can use this recipe for Potato Salad, too, though. Just replace the Tater Tots with six large baking potatoes. Peel, chunk, and boil the potatoes. Cool, and then continue with the recipe as above.