Egg Salad & Potato Salad Topped Hot Dogs



Hello, friends.


I have a little story for you, friends. For the longest time @themommacrawford and I have had a running joke where she has believed, full-heartedly, that potato salad, and egg salad belong ON a hotdog and that it is, and I quote, “a downright genius idea!”. I, being the lil’ hater that I am, did not share in my mother’s passionate stance on various salads on a hotdog. So, when @stpierrebakeryus reached out wanting me to try their Brioche Hotdog Buns, I knew our opportunity had come to determine, once and for all, if potato salad/egg salad belonged on a hotdog or not.


The answer: potato salad/egg salad on a hotdog is DANG good. Like, dare I say, transcendent. These brioche buns truly turned this hot dog making party to an eleven. They were so buttery and flavorful which paired so, so well with the roasted potato salad and spicy egg salad. It was Momma Crawford’s idea to add sharp cheddar cheese to both salads and what a smart choice! These were truly some of the best potato and egg salads I have ever tried.




Egg Salad & Potato Salad Topped Hotdogs

Prep Time: 20-30 minutes

Yield: 6-8 hotdogs


Ingredients


Potato Salad

1.5 lbs Yukon potatoes, cubed

2-3 tablespoons of fresh sage and thyme, finely chopped

Drizzle of olive oil

Salt and pepper, to taste

1 Orange bell pepper, cubed

1 green bell pepper, cubed

¾ cup mayonnaise

1 teaspoon Dijon mustard

2 celery stalks, cubed

2 hard boiled eggs, chopped

1 shallot, sliced and sautéed

1 cup sharp cheddar cheese, shredded


Egg Salad

12 large eggs, cooked and diced

3/4 cup mayonnaise

1 teaspoon Dijon mustard

½ cup sharp cheddar cheese

5 strips of bacon, cooked and chopped

1 tablespoon freshly chopped chives

Salt and pepper to taste


1/4 cup salted butter, melted

6-8 slices cheddar cheese

6-8 hotdogs


Directions


1| For the Potato Salad. Rinse and pat dry the potatoes. Cube into diced sized pieces. Toss with a drizzle of olive oil and sprinkling of salt and pepper before roasting at 400 F for 20 minutes or until tender and the potatoes start to become soft. On a different baking sheet, toss together the cubed peppers, drizzle of olive oil and salt and pepper. Bake at 400 F for 15 minutes or until tender. Allow both the potatoes and peppers to cool before making the potato salad. Set 1/2 of the peppers aside for the egg salad.


2| Once the potatoes are ready to go, add them to a bowl with the remaining ingredients and stir to combine. Serve immediately or cover and chill in the fridge for a couple of hours to develop some depth of flavor


3| For the Egg Salad. Place the chopped eggs in a bowl with the remaining ingredients. Serve immediately or cover and chill in the fridge for a couple of hours to develop some depth of flavor


4| For Assembly. Brush melted butter over the opened folds of the hog dog buns. Fold a slice of cheddar cheese into each of the buns. Place in hotdog and top with egg salad or potato salad and shredded cheddar cheese. Broil on high in the oven or until the cheese is melted. Serve immediately.








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