Today on the 20 Dollar Chef I go with a couple July 4th staples. The hot dog and potato salad. I didn’t feel like a regular hot dog would do the trick. So after talking with the Barstool Chicago boys, I made Chicago dogs and my moms famous potato salad and of course wash it down with an ice cold Labatt Blue. I rarely have a Chicago dog so this was a nice change of pace. I couldn’t find sport peppers to save my life so we used pepponcinis. I couldn’t find a poppy seed hot dog bun within a 40 mile radius either so I just made some. I have been addicted to my moms potato salad since day 1, so I made that to go with the dogs. Leave the skin on! Add potatoes to pot while the water is still cold to make sure the skins down fall off during the boil precess.
(Small tip, if you can find the bright green relish, just add a very small amount of green food coloring to regular relish.)
Potato salad Recipe:
- 4 Large potatoes
- Chopped up celery
- Half an Onion
- Half a pack of bacon. Cooked crispy. ( Add the whole pack of you’d like!)
- A little bit of the bacon grease
- Sour cream. Add in slowly as to not over do it
- Garlic salt or powder
- Mix well
Make your own poppy seed buns:
- Brush a regular hot dog bun with some egg wash and throw some poppy seeds on. Then toss on the top shelf of the grill for a few mins.
Happy July 4th and have a great weekend!