We’re celebrating a week of Steals & Deals! Shop and save on gifts for everyone on your list

Caribbean Hot Dogs with Creole Potato Salad
Caribbean Hot Dogs with New Orleans Creole Potato Salad
Nina Compton
print recipe
Cook time:
Prep time:
Servings:
8

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.

Ingredients

  • 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)

Preparation

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.

Related video

Closed Captioning
apply | reset x
font
size
T
T
T
T
color

Sunday Night Football food: Caribbean hot dogs, jerk chicken sliders

Play Video - 6:08