Disneyland’s Reuben Potato Tots, topped with Russian Dressing, Rye Toast Crumbles and Fresh Chopped Chives, are among our favorite specialty snacks at the theme park.
We enjoyed them during one of many outings to the Festival of Holidays, a fun culinary event held annually at Disneyland’s California Adventure park. Held each winter, the event is reminiscent of a European Christmas Market, complete with little food stands serving up all kinds of delicious treats.
It’s fun to see how creative the chefs get with each of the food carts, which are usually set to different culinary themes, complete with signature cocktails, beers and wines to accompany the dish.
Luckily we were able to get the recipe to share with you. In order to save time, you can use prepared Russian Dressing from your supermarket. If you want to try something a little different, check out my Reuben Sandwich recipe!
Disneyland’s Reuben Potato TotsRecipe by Jason Hill – CookingSessions.com
- 1 pound tater tots cooked
- 1/4 pound diced corned beef or pastrami warmed
- 1/2 cup sauerkraut warmed and drained
- 1 bunch chives minced
- Russian Dressing store-bought or recipe below
- Rye Crumble recipe below
- 1/2 cup mayonnaise
- 1 1/2 tablespoons ketchup
- 1/8 teaspoon Worcestershire sauce
- 1/2 teaspoon prepared horseradish
- 1 1/2 teaspoons dill pickle relish
- 1 1/2 teaspoons chopped parsley
- 1 1/2 teaspoons chopped onion
- 1/4 teaspoon ground chipotle pepper
- Salt and pepper to taste
- 2 slices rye bread cut into 1/2-inch cubes
- 2 tablespoons unsalted butter melted
- 2 cloves garlic chopped
- Salt to taste
- Prepare the Russian dressing ingredients by mixing well by hand or in a blender. Refrigerate until ready to serve.
- Make the rye crumble. Preheat your oven to 300 F. Melt the butter, garlic and salt. Toss the bread cubes in the butter, coating well, and bake for 8 minutes on a baking sheet. Toss and bake an additional 5 minutes, or until crispy. Cool, and then pulse in the food processor until nice and crumbly.
- Make the tots. Place the tater tots on a serving platter, and top with corned beef and sauerkraut. Drizzle with Russian dressing, followed by the rye bread crumbs and chives.