German-Style Carrot Dogs
with Pretzel Buns and Dijon Potato Salad
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INGREDIENTS
- 8 oz fingerling potatoes
- 1 shallot
- 1 stalk celery
- Fresh dill
- 1 can kidney beans
- 2 Dijon mustard packets
- 3 tbsp sweet pickle relish
- 2 tsp apple cider vinegar
- 2 carrots
- 2 tsp barbecue seasoning
- 2 pretzel hot dog buns
- 2 oz sauerkraut
- 1 tbsp olive oil*
- 1 tbsp vegetable oil*
- Salt and pepper*
- *Not Included
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INSTRUCTIONS
Slice the fingerling potatoes into rounds and add to a medium saucepan. Cover them with 1 inch salted water and bring to a boil. Cook until the potatoes are fork-tender, about 8 to 10 minutes. Peel and mince the shallot. Thinly slice the celery. Finely chop the dill fronds. Drain and rinse the kidney beans.
In a large bowl, whisk together just 1 packet Dijon mustard, just 1 tbsp sweet pickle relish, apple cider vinegar, and 1 tbsp olive oil. Add half the minced shallot, sliced celery, chopped dill, kidney beans, and a pinch of salt and pepper. Drain the potatoes and transfer to the large bowl. Toss the Dijon potato salad well and chill until you’re ready to serve.
Place a large nonstick skillet over high heat with 2 inches water and bring to a boil. Scrub, rinse, and trim the carrots. Add the carrots to the boiling water and cook until fork-tender, about 10 to 12 minutes.
Drain the water from the skillet and return the cooked carrots to medium heat. Add 1 tbsp vegetable oil and the barbecue seasoning. Cook, tossing occasionally, until the carrots begin to char in places, about 4 to 6 minutes.
Set the oven to broil on high. Slice the buns halfway through. Toast the hot dog buns until the tops are toasted, about 1 to 2 minutes.
Open hot dog buns and nestle a carrot dog into each. Top with the remaining Dijon mustard, remaining shallot, sauerkraut, and remaining sweet pickle relish. Serve with the Dijon potato salad on the side.