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!