Name: Loaded Scandi Hot Dogs Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Scandinavian
Ingredients: 4–6 potatoes (500 g/1 lb 2 oz in total); ½ cup (125 g) whole-egg mayonnaise; 1 tsp Dijon mustard; ¼ brown onion, finely chopped; 1 tbsp finely chopped capers; 1 tbsp finely chopped gherkin (dill pickle); 1 tbsp freshly chopped chives; ½ tsp mild curry powder; 1 tbsp lemon juice; ¼ tsp sugar; ¼ tsp cracked black pepper; ¼ tsp sea salt flakes, or to taste; 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; ¼ brown onion, finely chopped; ¼ cup (15 g) store-bought crispy fried shallots; 1 tbsp freshly chopped chives

Ingredients

4–6 potatoes (500 g / 1 lb 2 oz in total)

½ cup (125 g) whole-egg mayonnaise

1 tsp Dijon mustard

¼ brown onion, finely chopped

1 tbsp finely chopped capers

1 tbsp finely chopped gherkin (dill pickle)

1 tbsp freshly chopped chives

½ tsp mild curry powder

1 tbsp lemon juice

¼ tsp sugar

¼ tsp cracked black pepper

¼ tsp sea salt flakes, or to taste

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

¼ brown onion, finely chopped

¼ cup (15 g) store-bought crispy fried shallots

1 tbsp freshly chopped chives

Instructions

Step 1: Place the potatoes in a large pot and cover with cold tap water, at least 2 cm (¾ inch) above the potatoes. Bring to a boil and cook for 15–20 minutes until tender. Drain and cool completely. To speed cooling, run the potatoes under cold water, then drain before peeling. Peel using a butter knife and cut into small chunks.

Step 2: In a large bowl, whisk together mayonnaise, Dijon mustard, finely chopped onion, capers, gherkin, chives, curry powder, lemon juice, sugar, sea salt flakes, and cracked black pepper until well combined to make the remoulade dressing.

Step 3: Add the cooled potato chunks to the dressing just before serving to prevent them from absorbing too much dressing.

Step 4: Insert a bamboo skewer lengthwise through each frankfurt sausage. While rotating the skewer, carefully make a spiral cut along each sausage using a small knife. Remove the skewers.

Step 5: Cook the spiral-cut sausages by barbecuing or frying over high heat for 5–7 minutes, turning occasionally until fully cooked and crispy. Alternatively, boil sausages for about 5 minutes.

Step 6: While sausages cook, toast the brioche rolls on a barbecue grill or in a pan until golden and lightly crispy.

Step 7: Place each cooked frankfurt in a toasted brioche roll. Top generously with the remoulade potato salad. Drizzle with ketchup and American mustard, then sprinkle with finely chopped brown onion, crispy fried shallots, and freshly chopped chives. Serve immediately.

Tips & Variations

To enhance flavor, let the remoulade dressing sit for 15 minutes before tossing with potatoes, but add potatoes just before serving to keep them firm.

For a smoky touch, grill the sausages over charcoal instead of frying or boiling.

Substitute brioche rolls with pretzel buns for a different texture and flavor.

Add a splash of vinegar or a pinch of smoked paprika to the remoulade for extra depth.

Storage

Store any leftover remoulade potato salad separately in an airtight container in the refrigerator for up to 2 days. Keep cooked sausages wrapped and refrigerated for up to 3 days. Reheat sausages in a pan or grill until warmed through. Avoid storing assembled hot dogs to maintain crispness and freshness.

FAQs

Can I prepare the potato salad in advance?

Yes, you can prepare the remoulade dressing and cook the potatoes ahead of time, but mix them together just before serving to keep the potatoes from becoming mushy.

What if I don’t have bamboo skewers for the spiral cut?

The bamboo skewer helps create an even spiral cut, but you can carefully hold the sausage steady while spiraling with a knife if you don’t have skewers. Just take extra caution when cutting.