Description
A delicious fusion recipe inspired by Scandinavian flavors! These Loaded Scandi Hot Dogs are topped with a creamy remoulade-style potato salad and adorned with crispy fried shallots, fresh herbs, and a flavorful drizzle of ketchup and mustard. Perfect for gatherings or a fun family meal, this dish beautifully combines vibrant textures and flavors.
Ingredients
Units
Scale
Remoulade-Style Potato Salad
- 4–6 potatoes (500 g/1 lb 2 oz in 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 frankfurter 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
- Prepare the Potatoes
Place the potatoes in a large pot and add cold tap water until they’re covered by at least 2 cm (¾ inches). Bring the water to a boil and cook the potatoes for 15–20 minutes until tender. Drain, then let them cool completely. Peel the potatoes (a butter knife works great for this task) and cut them into small chunks. If you need to cool them quickly, rinse under cold running water and drain before peeling. - Make the Remoulade Dressing
In a large bowl, mix together the mayonnaise, dijon mustard, onion, capers, gherkin, chives, curry powder, lemon juice, sugar, salt, and pepper until well combined. Add the cooled potatoes to the dressing only when ready to serve to prevent the potatoes from absorbing too much dressing. - Prepare the Curly Sausages
Insert a bamboo skewer lengthwise through each sausage. Slowly rotate the skewer while using a knife to make a spiral cut along the sausage. Remove the skewers, then barbecue or fry the sausages for 5–7 minutes over high heat, turning occasionally, until they are fully cooked and crispy. Alternatively, boil them for about 5 minutes. - Toast the Brioche Rolls
While the sausages are cooking, toast the brioche rolls on a barbecue grill or in a pan until golden and lightly crispy. - Assemble the Hot Dogs
Place each cooked sausage into a toasted brioche roll. Top with the prepared potato salad, then drizzle with ketchup and American mustard. Garnish with finely chopped brown onion, crispy fried shallots, and freshly chopped chives. Serve immediately.
Notes
- Make Ahead
- Prepare the potatoes and remoulade-style dressing up to 48 hours in advance. Store them separately in airtight containers in the refrigerator. Mix the potatoes with the dressing only when ready to serve for the creamiest results. Note that the dressing’s flavor develops the longer it sits in the fridge!
- Leftovers
- The assembled hot dogs are best enjoyed immediately. Any leftover potato salad can be refrigerated in an airtight container for up to 48 hours. Note that the potatoes might absorb some of the dressing, but it will still taste delicious. This dish is not suitable for freezing.
Nutrition
- Serving Size: 1 loaded hot dog
- Calories: 465
- Sugar: 5g
- Sodium: 830mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 45mg
