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

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Chicago Hot Dog Salad

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