Crispy Tater Tot Chicken Caesar Potato Salad

Preheat oven to 425F. Place the tater tots on a large parchment-lined baking sheet. Bake for 15 minutes, then remove from the oven. Use a cup to smash the tater tots into flat discs. Bake for another 20 minutes, or until deep golden brown and crispy. Remove from oven and set aside.

On a cutting board, mince the garlic. Sprinkle a bit of kosher salt on it, then use a knife at an angle to grind the garlic into a paste. Add it into a large bowl, then squeeze in the anchovy paste and mix it up with a fork. Add in the lemon juice, egg yolk, Dijon mustard, and Worcestershire. Stir to mix. Drizzle in olive oil slowly while whisking, until a thick creamy dressing forms. Grate in Parmesan cheese and add in Greek yogurt and mix.

Add the cooked crispy tater tots into the dressing. Add in the cucumbers, tomatoes, shallots, scallions, and rotisserie chicken. Season with pepper, garlic powder, onion powder, and red pepper flakes. Gently toss to evenly coat with the wet mixture. Taste for seasoning. Serve and enjoy!