Best 8 Hot Dog Potato Salad Sandwich Recipes

HOT DOG A LA POTATO

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Slit hot dogs lengthwise down the center, but do not cut in half. Spread them open, and place them in a 9x9 inch square baking dish. Pile an equal amount of the mashed potatoes onto each hot dog.
• Bake for 10 minutes in the preheated oven. Turn the oven off, and remove the dish of hot dogs. Place one slice of cheese onto each one, and return them to the oven until the cheese has melted.

POTATO DOGS

Steps:

• To make the sauce, mix the mayo, mustard, chili paste, relish, and ketchup in a small bowl. Set aside in the fridge until ready to use.
• Preheat oven to 350 degrees F.
• Using a fork, poke a few holes into each Idaho® Russet Potato. Rub each potato with olive oil and salt and place on a baking sheet. Bake the potatoes for about 1 hour, until tender.
• Peel the potatoes and run them through a potato ricer into a large bowl. Add the scallions, Parmesan, egg, and breadcrumbs. Stir well to combine. Add the sour cream, starting with about half, and stir to combine. Add more as needed until the mixture is smooth, but not too wet. It should be stiffer than mashed potatoes.
• One by one, stick a popsicle stick into a hot dog starting at the cut end and putting it about 3/4 of the way through the dog. Take about 1/4 cup of the potato mixture in your hand and press it flat into your palm. Wrap it around the hot dog, adding more as needed. Press to tightly seal. Repeat until you run out of the potato mixture or the hot dogs.
• Heat about 3 tablespoons vegetable oil in a heavy bottom pot to 375 degrees F. Working in batches, fry the potato dogs, flipping a few times to evenly brown on all sides. Remove from oil to a drying rack or paper towel and season with a pinch of salt.
• Serve the potato dogs with the sauce on the side, or drizzled on top if desired.

HAM & POTATO SALAD SANDWICHES

Steps:

• Spread 1/4 cup potato salad on each baguette slice. Layer with ham, tomato, pickle, eggs and onion.

HOT DOG & POTATO SALAD SANDWICH

Steps:

• Lightly toast whole wheat bread. Spread one tablespoon butter on each slice of bread. Spread mustard on bottom slice of bread over butter.
• Either boil or microwave the hot dogs, can be sliced lenthwise prior to cooking. Layer the hot dog slices on the bottom slice of bread.
• Top the hot dog slices with potato salad and spread evenly.
• Layer hard boiled egg slices on top of potato salad.
• Season with salt & pepper to your liking. Top with other slice of bread. Cut in half on the diagonal and serve.

CHICAGO DOG SALAD

Steps:

• In the bottom of a large bowl, combine mustard, vinegar, sugar, and about 3 tablespoons of vegetable oil. Add the onions, cabbage, romaine, tomatoes, and pickles and toss the salad. Season with salt and pepper, adjust seasonings, and reserve.
• Heat a large nonstick skillet over medium-high heat. Add in remaining 1 tablespoon vegetable oil (1 turn of the pan) then arrange the sliced dogs in a single layer. Sear them a couple of minutes on each side. Remove to paper towels to drain.
• Mound up the salad on plates, top with seared dogs, and serve.

HOT DOG SANDWICH

Steps:

• Prepare hot dogs according to package directions.
• Meanwhile, toast the bread in the toaster, or if you are grilling your hot dogs, put the bread on the grill for a minute or two on each side.
• Spread one piece of bread with ketchup.
• Place the cheese slice on a second piece of bread.
• When the hot dogs are ready, slice them down the center lengthwise, and then again horizontally. You will then have four pieces that should fit onto the bread next to one another.
• Place the hot dog on the bread with cheese.
• Add any other condiments you'd like at this point (I know we like it simple with just the cheese and ketchup!).
• Top with the second slice of bread.

SKILLET HOT DOG-POTATO DINNER

Steps:

• In 10-inch nonstick skillet, stir sauce mix (from box), hot water and milk until well blended. Add potatoes (from box); stir well to combine. Heat just to boiling over medium heat, stirring occasionally. Reduce heat. Cover and simmer 10 minutes, stirring occasionally.
• Uncover; stir in hot dogs and frozen corn; cook 6 to 8 minutes, stirring occasionally, until potatoes are tender and hot dogs and corn are heated through.
• Remove from heat; stir in cheese, and continue stirring until cheese is melted. Serve immediately.

A POTATO SALAD SANDWICH

Steps:

• Open bun and spread each side with mayonnaise. Place lettuce leaves and tomato slices on bottom half of bun. Scoop potato salad onto tomato, and gently spread toward edges of bun. Cover with top of bun.