Potato Salad Hotdog

Serves
serves 4-8
Time
40 minutes

FARIDEH SADEGHIN

By Farideh Sadeghin

Published on September 3, 2015

Throw this easy, gherkin-flecked potato salad on a hot dog, or simply eat it on it's own.

Ingredients

1 lb. Russet potatoes, peeled and cut into 1/4-inch pieces
Kosher salt and freshly ground black pepper
2 oz. gherkins, finely chopped
¹⁄₄ cup mayonnaise
3 tbsp. capers, finely chopped
1 tbsp. finely chopped parsley
3 hardboiled eggs, chopped
1 small shallot, finely chopped
Zest and juice of 1 lemon

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Instructions

Step 1

Cover potatoes with salted water in a small saucepan; cook over medium-high until tender, about 8 minutes. Drain, then rinse under cold running water until cool; dry, then place in a medium bowl.

Step 2

Add remaining ingredients, plus salt and pepper, and toss gently to combine. Serve over a grilled hotdog in a bun.

Cover potatoes with salted water in a small saucepan; cook over medium-high until tender, about 8 minutes. Drain, then rinse under cold running water until cool; dry, then place in a medium bowl.
Add remaining ingredients, plus salt and pepper, and toss gently to combine. Serve over a grilled hotdog in a bun.