Description
A delightful mix of Scandinavian and classic hot dog flavors, this recipe combines tangy remoulade-style potato salad with curly grilled hot dogs. Perfect for a weekend barbecue or an indulgent snack, these hot dogs are topped with crispy fried shallots, fresh chives, and a combination of mustard and ketchup. Each bite offers a balance of creamy, crispy, and tangy flavors.
Ingredients
Units
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Remoulade-Style Potato Salad
- 4–6 potatoes (500 g/1 lb 2 oz total)
- 1/2 cup (125 g) whole-egg mayonnaise
- 1 tsp dijon mustard
- 1/4 brown onion, finely chopped
- 1 tbsp finely chopped capers
- 1 tbsp finely chopped gherkin (dill pickle)
- 1 tbsp freshly chopped chives
- 1/2 tsp mild curry powder
- 1 tbsp lemon juice
- 1/4 tsp sugar
- 1/4 tsp cracked black pepper
- 1/4 tsp sea salt flakes, or to taste
Curly Hot Dogs
- 4 bamboo skewers
- 4 good-quality frankfurt sausages (continental-style, not the red type)
- 4 hot dog brioche rolls
- 4 tbsp ketchup
- 4 tbsp American mustard
- 1/4 brown onion, finely chopped
- 1/4 cup (15 g) store-bought crispy fried shallots
- 1 tbsp freshly chopped chives
Instructions
- Cook Potatoes for Salad
Place the potatoes in a large pot and cover them with cold tap water, ensuring the water is at least 2 cm (¾ inches) above the potatoes. Bring the water to a boil and cook the potatoes for 15–20 minutes until tender. Drain and let the potatoes cool completely. Once cooled, peel the potatoes (using a butter knife is helpful) and cut them into small chunks. For faster cooling, rinse the cooked potatoes under cold running water, then drain before peeling. - Prepare the Remoulade Dressing
In a large bowl, mix together the mayonnaise, dijon mustard, finely chopped onion, capers, gherkin, chives, curry powder, lemon juice, sugar, sea salt, and black pepper until well combined. This creates a creamy and tangy dressing. Add the potatoes to the dressing only just before serving to prevent the potatoes from absorbing the dressing and becoming soggy. - Prepare the Curly Hot Dogs
Insert a bamboo skewer lengthwise through each sausage. While rotating the skewer, carefully use a small knife to make a spiral cut along the sausage. Remove the skewers, then either barbecue or fry the sausages over high heat for 5–7 minutes, turning them occasionally until they are fully cooked and crispy. Alternatively, boil the sausages for about 5 minutes. - Toast the Brioche Rolls
While cooking the sausages, toast the brioche rolls on a barbecue grill or in a pan until they are golden brown and lightly crispy. - Assemble the Hot Dogs
Place each cooked sausage into a toasted brioche roll. Top the sausage with the prepared potato salad. Drizzle with ketchup and American mustard, then finish with finely chopped onion, crispy fried shallots, and freshly chopped chives. Serve immediately for the best flavor and texture.
Notes
- Use High-Quality Sausages: Opt for continental-style frankfurts with natural casings for a delicious, authentic flavor.
- Make Ahead: You can prepare the potato salad dressing ahead of time, but only mix it with the potatoes right before serving to maintain their texture.
- Serving Suggestions: Serve with extra fried shallots and chives on the side as optional toppings.
- Customize the Seasoning: Adjust the salt, sugar, and lemon juice in the dressing to taste for a perfectly balanced flavor.
Nutrition
- Serving Size: 1 Serving
- Calories: 420kcal
- Sugar: 6g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 50mg
