Name: Loaded Scandi Hot Dogs Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Scandinavian
Ingredients: 500 g potatoes; 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 fresh lemon juice; ¼ tsp sugar; ¼ tsp freshly cracked black pepper; ¼ tsp sea salt flakes, or to taste; 4 bamboo skewers; 4 good-quality frankfurt sausages – continental-style, not the red type; 4 hot dog brioche rolls; 4 tbsp ketchup; 4 tbsp American mustard; ¼ brown onion, finely chopped; Crispy fried shallots; 1 tbsp freshly chopped chives

Introduction

Loaded Scandi Hot Dogs are a delightful twist on a classic favorite, featuring curly-cut frankfurts and a creamy potato salad with a tangy remoulade dressing. This recipe combines crispy sausages, fluffy brioche rolls, and vibrant toppings for a satisfying meal that’s perfect for BBQs or casual dinners.

A close-up view of a hot dog placed on a white plate, resting on a wooden surface. The hot dog bun is golden brown and soft, holding a grilled sausage that extends slightly at both ends. On top, there is a layer of diced white onions mixed with chopped green chives and fried shallots adding texture. Bright yellow mustard and deep red ketchup are drizzled in parallel stripes over the toppings. The mustard and ketchup stand out vividly against the light-colored bun. The background shows a slightly blurred second hot dog on the wooden surface. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

500 g potatoes

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 fresh lemon juice

¼ tsp sugar

¼ tsp freshly cracked black pepper

¼ tsp sea salt flakes, or to taste

4 bamboo skewers

4 good-quality frankfurt sausages – continental-style, not the red type

4 hot dog brioche rolls

4 tbsp ketchup

4 tbsp American mustard

¼ brown onion, finely chopped (for topping)

Crispy fried shallots

1 tbsp freshly chopped chives (for topping)

Instructions

Step 1: Make the potato salad. Place the potatoes in a large pot and cover with cold tap water by at least 2 cm (¾ inch). Bring to a boil and cook for 15–20 minutes until tender. Drain and cool completely. Once cooled, peel the potatoes using a butter knife for ease and cut into small chunks. To cool quickly, rinse under cold running water and drain before peeling.

Step 2: Prepare the remoulade dressing. In a large bowl, combine mayonnaise, dijon mustard, finely chopped onion, capers, gherkin, chives, curry powder, lemon juice, sugar, salt, and freshly cracked black pepper. Mix until well blended.

Step 3: Just before serving, gently fold the potato chunks into the remoulade dressing to prevent them from absorbing too much dressing and becoming soggy.

Step 4: Create the curly hot dogs. Insert a bamboo skewer lengthwise through each frankfurt. While slowly rotating the skewer, carefully make a spiral cut along the sausage with a small knife. Remove the skewers, then cook the sausages by barbecuing or frying over high heat for 5–7 minutes, turning occasionally until fully cooked and crispy. Alternatively, boil them for about 5 minutes before toasting.

Step 5: While the sausages are cooking, toast the brioche rolls on a barbecue grill or in a pan until golden and lightly crispy.

Step 6: Assemble the hot dogs by placing each frankfurt in a toasted roll. Top generously with the dressed potato salad, then drizzle with ketchup and American mustard.

Step 7: Finish by sprinkling finely chopped brown onion, crispy fried shallots, and freshly chopped chives over each hot dog. Serve immediately for the best flavor and texture.

Tips & Variations

Use continental-style frankfurts for a better texture than the typical red hot dogs.

To add a smoky flavor, cook the sausages over a charcoal grill instead of frying.

Swap out the potato salad for a crunchy coleslaw if you prefer a lighter topping.

For extra heat, add a dash of hot sauce or sprinkle chili flakes over the finished hot dogs.

FAQs

Can I make the potato salad in advance?

Yes, you can prepare the potato salad and the remoulade dressing ahead of time, but mix them together only just before serving to keep the potatoes from becoming too soft.

What type of sausages work best for this recipe?

Continental-style frankfurts are best because they hold up well to the spiral cut and cooking method, providing a nice snap and flavor. Avoid the typical red hot dogs as they have a different texture and taste.