Hot dogs are such a fun, guilty pleasure. You know they’re not good for you, they’re not terribly classy, but they’re so delicious!

I am craving a German potato salad, and we have some hot dogs in the fridge, so I thought why not use hot dogs instead of bacon? There’s a similar smokiness and fattiness, but hot dogs will give the potato salad a heartier feel.  We only buy Hebrew Nationals, but you could use turkey dogs or veggie dogs if that’s your thing.

German Potato Salad with Hot Dogs
(serves 8)

3 lbs. small red potatoes, cut into 1 1/2 inch pieces
3 hot dogs, sliced into 1/2 inch pieces
1/2 red onion, diced
1/3 c apple cider vinegar
1/3 c olive oil
1 T dijon mustard
2 tsp sugar
kosher salt
black pepper
1/3 c parsley, roughly chopped
5 scallions, thinly sliced

Fill a large pot with the diced potatoes and enough water to cover them by a couple of inches. Salt the water generously. Place over high heat and bring to a boil. Boil until the potatoes are fork tender.

While the potatoes are cooking, brown the hot dog pieces over medium heat in a small skillet. (Regular hot dogs are fatty enough that you shouldn’t need oil, but add oil if you are using a turkey dog or low-fat substitute.) Allow some of the fat to render out. When the outsides are crisp, remove from the skillet.

In the rendered hot dog fat, saute red onion and season with salt and pepper.  When the onions are soft, remove from the heat.  In a small bowl, combine the onions (and fat), olive oil, apple cider vinegar, mustard, and sugar. Whisk together with a fork to make a dressing. Season with salt and pepper.

When the potatoes are ready, drain them and place them in a large serving bowl. Add the dressing, hot dog pieces, parsley, and scallions, then toss the combine.  The warmth of the potatoes will cause them to absorb a lot of the dressing, so feel free to add more oil and vinegar if your potato salad seems dry.