Categories: Hot Dogs
Ingredients
- 12 oz. frozen potato puffs
- 1/2 tsp celery salt, plus more to taste
- 2 tbsp. apple cider vinegar
- 1 tbsp. yellow mustard, plus more for topping
- 1/4 cup vegetable oil
- 1 head iceberg lettuce, shredded
- 1 cucumber, peeled, quartered lengthwise and chopped
- 1 1/2 cups grape tomatoes, halved
- 12 pickled pepperoncini (4 stemmed and thinly sliced, 8 left whole)
- 4 hot dogs
- 1/2 small sweet onion, diced
- Sweet relish, for topping
Directions
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Bake the potato puffs as directed. Sprinkle with 1/2 tsp celery salt.
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Meanwhile, whisk the vinegar and mustard in a large bowl. Whisk in 3 tbsp. vegetable oil until smooth. Add the lettuce, cucumber, tomatoes, and sliced pepperoncini; season with celery salt to taste. Toss to combine.
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Slice the hot dogs lengthwise about three-quarters of the way through; open like a book. Heat the remaining 1 tbsp. vegetable oil in a large skillet over medium-high heat. Add the hot dogs cut-side down. Cook until browned and crisp, 2 to 3 minutes. Flip and cook until browned on the other side, about 2 minutes.
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Divide the salad among plates; top each with a hot dog. Drizzle some mustard on the hot dogs, then top with the onion and relish. Add the potato puffs and whole pepperoncini.