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Get the Recipe: Potato Salad Hot Dogs

Servings: 4 servings, enough for 2 sandwiches plus sides
Author: Michelle Lopez
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Ingredients

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

Instructions
 

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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