German-Style Carrot Dogs
with Pretzel Buns and Dijon Potato Salad
Carrot dogs are a delicious play on the 4th of July classic. This version will taste familiar thanks to our barbecue seasoning blend of brown sugar, smoked sweet paprika, mild chiles, and garlic. The Dijon potato salad gets its flavor from fresh chopped dill, and a punch of protein from kidney beans. Bring these to your holiday BBQ!
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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.