There can never be too many potato salads on the table and this one is sure to be the star! "Meat" your new favorite side dish -The REAL Chicago-Style Hot Dog Potato Salad. With all the ingredients that make Chicago hot dogs so tasty, this tangy salad is almost a meal by itself. The garlicky roasted Idaho potatoes are the real secret, though. They soak up the delicious mayo-free dressing and highlight the wonderfully fresh flavorings such as poppy seed, celery seed, red onion, shallot, and dill pickle. Drag your potato salad through the garden for a truly delicious taste treat.
551 per serving
- 2 pounds Idaho red potatoes
- 2 cloves garlic, peeled and smashed
- 1/4 pounds unsalted butter, cubed
- 3 tablespoons minced shallot
- 1 teaspoons Dijon mustard
- 3/10 cup chopped dill pickle
- 2 tablespoons cider vinegar
- 1/2 cup olive oil
- 1/2 cup finely diced red onion
- 2 teaspoons poppy seeds
- 1/2 teaspoons celery seed
- 3 grilled beef hot dogs, sliced
Preheat oven to 400. Bring a large pot of salted water to a boil. Add potatoes and cook 5 - 7 minutes, or until the potatoes are just barely tender. Drain well and let rest until cool enough to handle. Slice potatoes into 1/4-inch thick rounds.
Gently toss potatoes with garlic and butter in a roasting pan and cover with foil. Bake 10 minutes, remove foil, stir, and bake an additional 10 - 15 minutes, stirring once again halfway through. Potatoes should be lightly golden Remove from oven, discard garlic, and let potatoes rest in pan.
Place shallot, mustard, chopped pickle, and vinegar in a blender and blend on low. When the pickle is pureed, add the oil in a slow stream. Turn off the blender and stir in a pinch of kosher salt.
Pour about 1/2 c. dressing into a large bowl. Stir in onion, poppy seeds, and celery seed. Add potatoes and hot dogs and stir well. Season to taste with salt and garnish with additional chopped pickle, if desired. Serve warm or at room temperature. Note: Any extra dressing may be refrigerated up to 10 days.