Description
Loaded Scandi Hot Dogs feature spiral-cut, crispy frankfurts served in toasted brioche rolls with a tangy remoulade-style potato salad, topped with classic condiments and crunchy fried shallots for a delicious Nordic-inspired twist on the traditional hot dog.
Ingredients
Scale
Potato Salad
- 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
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
- ¼ brown onion, finely chopped
- ¼ cup (15 g) store-bought crispy fried shallots
- 1 tbsp freshly chopped chives
Instructions
- Cook Potatoes: Place the potatoes in a large pot and add enough cold tap water to cover them by at least 2 cm (¾ inch). Bring to a boil and cook for 15–20 minutes until tender. Drain and cool completely. To speed up cooling, rinse under cold water. Peel the potatoes using a butter knife and cut into small chunks.
- Make Remoulade Dressing: In a large bowl, mix together the mayonnaise, Dijon mustard, finely chopped onion, capers, gherkin, chives, mild curry powder, lemon juice, sugar, sea salt flakes, and cracked black pepper until well combined.
- Toss Potato Salad: Add the cooled potato chunks to the remoulade dressing just before serving to prevent them from absorbing too much dressing, and gently combine.
- Prepare Spiral Hot Dogs: Insert a bamboo skewer lengthways through each frankfurt sausage. While slowly rotating the skewer, carefully use a small knife to cut a spiral along the sausage. Remove the skewers.
- Cook Sausages: Barbecue or fry the spiral-cut sausages over high heat for 5–7 minutes, turning occasionally until fully cooked and crispy. Alternatively, boil them for about 5 minutes if preferred.
- Toast Rolls: While sausages cook, toast the brioche hot dog rolls on a barbecue grill or in a pan until golden and lightly crispy.
- Assemble Hot Dogs: Place each cooked frankfurt inside a toasted brioche roll. Top with a generous amount of remoulade potato salad, then drizzle with ketchup and American mustard. Finish with a sprinkling of finely chopped brown onion, crispy fried shallots, and freshly chopped chives. Serve immediately and enjoy.
Notes
- For quicker cooling of potatoes, rinse them under cold running water after boiling.
- The spiral cut helps the sausage cook more evenly and crisps up beautifully on the grill or pan.
- Use continental-style frankfurts, not the typical bright red hot dog variety, for authentic flavor.
- To prevent sogginess, add potato salad to the dressing only just before serving.
- You can substitute mayonnaise with a lighter version if preferred for a lower fat option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Scandinavian
Keywords: Scandinavian hot dogs, potato salad, remoulade, spiral sausage, brioche hot dog, grilled sausages
