German-Style Carrot Dogs

with Pretzel Buns and Dijon Potato Salad

dinner

American Dinner Root Vegetables High-Protein Nut-Free Spring Recipes Party Foods Summer Recipes Seasonal Menu Comfort Foods
SERVINGS
2 2
PREP & COOK TIME
35 min
CALORIES
730
FAT
15g
CARBOHYDRATES
118g
PROTEIN
28g

MAIN INGREDIENTS

  1. 8 oz fingerling potatoes
  2. 1 shallot
  3. 1 stalk celery
  4. Fresh dill
  5. 1 can kidney beans
  6. 2 Dijon mustard packets
  7. 3 tbsp sweet pickle relish
  8. 2 tsp apple cider vinegar
  9. 2 carrots
  10. 2 tsp barbecue seasoning
  11. 2 pretzel hot dog buns
  12. 2 oz sauerkraut
  13. 1 tbsp olive oil*
  14. 1 tbsp vegetable oil*
  15. Salt and pepper*
  16. *Not Included
Allergens: wheat, soy

TOOLS

  • Large nonstick skillet
  • Medium saucepan

INSTRUCTIONS

1
Get started

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.

2
Make the salad

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.

3
Boil the carrots

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.

4
Season the carrots

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.

5
Toast the buns

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.

6
Serve

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.