Description
This recipe for Loaded Scandi Hot Dogs combines hearty, delicious flavors with a unique Scandinavian twist. Featuring continental-style frankfurters nestled in brioche rolls, topped with a tangy, creamy potato salad mixed with capers, gherkins, and curry powder, and finished with classic condiments and crispy fried shallots, these hot dogs are the perfect fusion of comfort food and sophisticated flavors.
Ingredients
Potato Salad
- 4–6 potatoes (500 g/1 lb 2 oz in total)
- ½ cup (125 g) whole-egg mayonnaise
- 1 tsp Dijon mustard
- ¼ brown onion, finely chopped
- 1 tbsp finely chopped capers
- 1 tbsp finely chopped gherkin (dill pickle)
- 1 tbsp freshly chopped chives
- ½ tsp mild curry powder
- 1 tbsp lemon juice
- ¼ tsp sugar
- ¼ tsp cracked black pepper
- ¼ tsp sea salt flakes, or to taste
Hot Dogs
- 4 bamboo skewers
- 4 good-quality frankfurter sausages (continental-style, not the red type)
- 4 hot dog brioche rolls
- 4 tbsp ketchup
- 4 tbsp American mustard
- ¼ brown onion, finely chopped
- ¼ cup (15 g) store-bought crispy fried shallots
- 1 tbsp freshly chopped chives
Instructions
- Prepare the Potato Salad: Peel and chop the potatoes into uniform chunks and boil them in salted water until tender, about 10-15 minutes. Drain and allow to cool slightly. In a bowl, combine the whole-egg mayonnaise, Dijon mustard, finely chopped brown onion, capers, gherkin, freshly chopped chives, mild curry powder, lemon juice, sugar, cracked black pepper, and sea salt flakes. Gently fold the cooked potatoes into the mayonnaise mixture until well coated. Adjust seasoning to taste and set aside to allow flavors to meld.
- Cook the Frankfurters: Thread the frankfurter sausages onto bamboo skewers to make grilling easier. Grill or pan-fry the sausages over medium heat until evenly browned and heated through, about 8-10 minutes, turning occasionally to develop a nice crust. Remove from heat and keep warm.
- Prepare the Brioche Rolls: Lightly toast the brioche rolls to enhance texture and flavor. This can be done on a grill, in a toaster oven, or on a hot skillet.
- Assemble the Loaded Hot Dogs: Spread ketchup and American mustard inside the toasted brioche rolls. Place one cooked frankfurter sausage in each roll. Top generously with the prepared potato salad. Sprinkle with finely chopped brown onion, crispy fried shallots, and freshly chopped chives for added crunch and fresh flavor.
- Serve: Serve the loaded Scandi hot dogs immediately while the sausages are warm and the rolls are fresh. Enjoy this hearty and flavorful twist on a classic hot dog that combines Scandinavian potato salad with traditional toppings.
Notes
- Use continental-style frankfurters for authentic flavor and texture; avoid the typical red hot dogs.
- Allow the potato salad to cool to room temperature before assembling to prevent soggy rolls.
- Adjust the curry powder amount to your preference for mild warmth.
- Toast the brioche rolls lightly to add a slight crunch and prevent them from becoming soggy from the potato salad.
- For a vegetarian version, substitute the frankfurters with plant-based sausages and ensure mayonnaise is egg-free if needed.
