Chicago Dog Potato Salad
Okay, so I know I might anger a few traditionalists, especially Chicago Dog fans, but I just couldn’t help myself. I feel like we all might be looking for some game day recipes that are new and exciting. Don’t get me wrong, I love a good chicken wing myself, but sometimes I want to switch things up a bit. That’s where this Chicago Dog Potato Salad comes in.
I’ve taken all of the classic elements from a true and classic Chicago dog and turned it into an out-of-this-world side dish. We have the sport peppers, the bright green Chicago style relish, celery salt, tomato, pickles and beef franks. I don’t have the bun but I did throw in some poppy seeds for good measure. I think even if you’re a traditionalist, give this one a try because you’ll be pleasantly surprised. If you’re looking for another outside of the box potato salad, maybe this buffalo potato salad will do the trick?
Chicago Dog Potato Salad
Equipment
- Pot
- Skillet
- Mixing bowl
Ingredients
- 2 lbs baby Yukon gold potatoes quartered
- 1 tablespoon olive oil or butter
- 6 hot dog links sliced
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1/3 cup chopped dill pickles
- 1/4 cup chopped sport peppers
- 1 1/2 teaspoons celery salt
- Kosher salt and coarse black pepper
- 2 medium tomatoes seeded and diced
- 1/3 cup Chicago style relish
- 2 tablespoons poppy seeds
Instructions
- Place the potatoes in a large pot and fill with cold water. Season liberally with salt and bring to a simmer over medium heat. Cook the potatoes until fork tender, about 15 to 18 minutes. Drain and allow to cool.
- Place the oil or butter in a skillet and set over moderate heat. Once hot, throw in the sliced hot dogs and cook, stirring often, until golden and crisp. Drain and set aside.
- Once potatoes have cooled, place in a large bowl and then add the mayo, mustard, dill pickle, sport peppers, celery salt and a pinch of salt and pepper. Mix until well combined. If your potato salad looks a bit dry, add more mayo if desired.
- Add the tomatoes, relish, poppy seeds and the cooked hot dogs. Gently stir until well combined. Serve warm, room temperature or cold from the fridge. Will keep in an airtight container in the fridge for up to 4 days. Enjoy!
