Happy Labor Day Weekend, folks!

Summer’s nearly over, but my travels are just getting started! Last week, there was a quick trip to Denmark for the Copenhagen Cooking & Food Festival, and an even quicker trip to Hershey, Pennsylvania to visit Chocolate World and bake in the Hershey Test Kitchen. Next week, there will be a short stop in Seattle before I head out on an apple picking trip in Washington State with one of my blogging besties, Molly Yeh. Then, we’re hopping down to Oregon for Feast Portland!

I’ve been to Feast almost every year since it started, and it’s been really fun watching the festival grow and become the crazyawesomesuccessful event it is today. The festival kicks off with Sandwich Invitational, where chefs from Portland and all around the country compete to make the best mini sandwiches ever. It’s basically an outdoor picnic but bigger, better, and with more famous folks cooking away!

above – The People’s Choice Sandwich Winner in 2015Chef Vitaley Paley‘s pork belly bahn mi on fry bread; below The People’s Choice Sandwich Winner in 2014Chef Tyler Malek‘s PBJ ice cream sandwich

Last year, one of my favorite restaurants in Portland, Olympia Provisions (formerly known as OlympiC Provisions before the IOC came after them for using “Olympic” — seriously guys?! maybe focus your energies instead on making sure athletes don’t dope or make up lies about being mugged in this year’s host city, but I digress) whipped up this crazy hot dog topped with potato salad and their famous charcuterie:

And, to get in the spirit of Feast, I thought it would be fun to make it at home for all the folks who missed out last year! Check out the recipe below, and get your stretchy pants on:

Thanks Feast Portland and Alaska Airlines by sponsoring this post by providing me with the travel and accommodations to attend Feast Portland this year! YOU can still make it to Feast too! Fly Alaska Airlines to Portland, Oregon for Feast festivities and save 10% on flights from any U.S. city served by Alaska Airlines (excluding Hawaii and Prudhoe Bay). Just click here, book by September 21, 2016, and you’ll automatically receive your discount. Applies to travel between September 12, 2016 and September 21, 2016. Restrictions apply, see site for details. Thanks for supporting Hummingbird High and all my sponsors!

Some maker’s notes:

  • Soooo disclaimer: I’m a baker, not a cook. When it comes to baking, I’m precise to a fault. I make the same recipes over and over and take notes until I get it exactly right. When it comes to cooking… not so much. I tend to squirt an ingredient here and there without measuring things. I taste as I go and add more or less depending on what I feel like. I’m encouraging you to do the same for this recipe — everybody likes their potato salad differently. Some like it super mayonnaisey, others mustardy. You get to be the chef here and figure out how much of each flavor you want in your salad. Or if you can’t stand my wishy washy instructions, check out Deb’s more precise ones (I used her recipe as my guideline). Sound good? Let’s go!

Get the Recipe: Potato Salad Hot Dogs

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For the Potato Salad

  • 1 1/2 pounds medium red-skinned potatoes, unpeeled but scrubbed
  • 1 celery stalk, chopped
  • 1/2 small red onion, diced
  • fresh chives, diced
  • fresh parsley, diced
  • 1 hard boiled egg, peeled and chopped
  • 1/3 cup (2.65 fluid ounces) mayonnaise
  • 1 generous squirt (or 1 tablespoon) Dijon mustard
  • 1 tablespoon apple cider vinegar
  • a pinch of granulated sugar
  • salt and pepper, to taste

For the Potato Salad Hot Dogs

  • 2 hot dog buns, toasted
  • 2 to 4 tablespoons sauerkraut
  • 2 hot Italian sausages, grilled or pan-fried
  • 2 generous scoops of potato salad (recipe above)
  • green onions, diced


For the Potato Salad

  • Cook 1 1/2 pounds potatoes in large pot of boiling salted water for around 30 minutes, or until a fork can skewer through the potato with ease but still a little resistance. Drain and cool, then cut potatoes into chunks and transfer to large bowl.
  • Add celery, onion, chives, parsley, and egg to the potatoes, tossing the ingredients until well combined.
  • In a separate bowl or a liquid measuring cup, combine 1/3 cup mayonnaise, 1 generous squirt Dijon mustard, 1 tablespoon apple cider vinegar, a pinch of granulated sugar, and a pinch of salt. Stir with a fork or a whisk until well combined, tasting as you go and adding more of whatever ingredient you want to dominate the potato salad. If you've added too much sugar, no big deal! Add a little more apple cider vinegar and salt. If you've added too much salt, no big deal either — go the opposite way and add more sugar. Too mayonnaisey? Add more mustard. Too mustardy? Add more mayo. Play around until you figure out what you like!
  • Pour the dressing over the potatoes, and toss until well coated and dressed. Season to taste with salt and pepper.

For the Potato Salad Hot Dogs

  • Take one of the toasted hot dog buns and scoop 1 to 2 tablespoons sauerkraut evenly across the sandwich insides. Top with 1 hot Italian sausage. Scoop a layer of potato salad over the Italian sausage, and garnish with green onions. Serve with mustard.
  • Repeat with the remaining ingredients.
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