Chicago Hot Dog Salad

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
  • Nutrition Info
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12 ounces frozen potato puffs

1/2 teaspoon celery salt, plus more to taste

2 tablespoons apple cider vinegar

1 tablespoon 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


  1. Bake the potato puffs as the label directs. Sprinkle with 1/2 teaspoon celery salt.
  2. Meanwhile, whisk the vinegar and mustard in a large bowl. Whisk in 3 tablespoons vegetable oil until smooth. Add the lettuce, cucumber, tomatoes and sliced pepperoncini; season with celery salt to taste. Toss to combine.
  3. Slice the hot dogs lengthwise about three-quarters of the way through; open like a book. Heat the remaining 1 tablespoon 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.
  4. 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.