Name: Chicago Hot Dog Salad
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 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

Directions

Bake the potato puffs as the label directs. Sprinkle with 1/2 teaspoon celery salt.
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.
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.
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.

Photograph by Ralph Smith

Chicago Hot Dog Salad

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