Potato Salad Hotdog

  • Serves

    serves 4-8

  • Cook

    40 minutes


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.


  • 1 lb. Russet potatoes, peeled and cut into 1/4-inch pieces
  • Kosher salt and freshly ground black pepper
  • 2 oz. gherkins, finely chopped
  • 14 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


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.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.