Potato Salad Hotdog

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

Instructions

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