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Caribbean Hot Dogs with Creole Potato Salad
Caribbean Hot Dogs with New Orleans Creole Potato Salad
Nina Compton
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This recipe brings a fun Caribbean twist to a tailgating party. The hot dogs are simple and fun, and the Creole potato salad is super tasty. This is football food, NOLA-style!

Technique tip: You can mix the salsa ahead of time.


  • Caribbean Hot Dogs

    • 1/2 cup chopped red onion
    • 1/4 cup chopped fresh cilantro
    • 1 ripe mango, small diced
    • 1/2 cup banana ketchup
    • 1 tablespoon Dijon mustard, plus more for serving
    • 1 lime, zested and juiced
    • 1 cup mayonnaise
    • 1/8 cup ranch powder
    • 8 beef hot dogs
    • 8 hot dog buns, sliced lengthwise
  • Creole Potato Salad

    • 5 cups peeled potatoes, cut into large chunks
    • 3 cups water, or to cover
    • 2 eggs
    • 1¼ teaspoons salt, divided
    • 1 cup diced bacon
    • 1 cup mayonnaise
    • 1/4 cup minced green bell peppers
    • 1/4 cup minced celery
    • 2 tablespoons minced onions
    • 6 tablespoons minced green onions
    • 3 tablespoons Creole mustard
    • 1 tablespoon minced parsley
    • 1 tablespoon white wine vinegar
    • 1 teaspoon Worcestershire sauce
    • 1/4 teaspoon freshly ground black pepper
    • paprika or cayenne, to garnish (optional)


For the Caribbean-Style Hot Dogs:

1. Mix onion, cilantro, mango, banana ketchup, mustard and lime zest and juice in bowl. Cover and chill.

2. In a small bowl, combine the mayonnaise and ranch powder, and mix until well combined. Set aside.

3. Preheat a grill or grill pan to medium-high heat.

4. Grill hot dogs and buns until heated through and grill marks form, 2-3 minutes per side for hot dogs and about 1 minute per side for buns.

5. Transfer buns to plate. Place 1 hot dog in each bun, brush each bun with ranch mayonnaise. Add more mustard to taste, top with the mango salsa and serve.

For the Creole Potato Salad:

1. Put the potatoes, water, eggs and 1 teaspoon salt in a large saucepan.

2. Bring to a boil and cook until the potatoes are fork-tender, about 10 minutes. Drain the potatoes and chill in the refrigerator.

3. Cool the eggs by running under cool tap water. Peel and dice the eggs.

4. In a sauté pan over medium-high heat, cook the bacon until crisp. Remove to a paper towel-lined plate and cool.

5. Combine the remaining ingredients (including the remaining salt) in a bowl and stir to combine. Fold in the chilled potatoes and diced eggs. Garnish with paprika or cayenne pepper, if desired. Serve chilled.

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