potato salad hot dogs

Happy Labor Day Weekend, folks!

Summer's nearly over, but my travels are just getting started! Last week, there was a quick trip to Denmark for the Copenhagen Cooking & Food Festival, and an even quicker trip to Hershey, Pennsylvania to visit Chocolate World and bake in the Hershey Test Kitchen. Next week, there will be a short stop in Seattle before I head out on an apple picking trip in Washington State with one of my blogging besties, Molly Yeh. Then, we're hopping down to Oregon for Feast Portland!

I've been to Feast almost every year since it started, and it's been really fun watching the ekspo grow and become the crazyawesomesuccessful event it is today. The ekspo kicks off with Sandwich Invitational, where chefs from Portland and all around the country compete to make the best mini sandwiches ever. It's basically an outdoor picnic but bigger, better, and with more famous folks cooking away!

above - The People's Choice Sandwich Winner in 2015: 2014: Chef Tyler Malek's PBJ ice cream sandwich

Last year, one of my favorite restaurants in Portland, formerly known as OlympiC Provisions before a liquid measuring cup, combine 1/3 cup mayonnaise, 1 generous squirt Dijon mustard, 1 tablespoon apple cider vinegar, a pinch of granulated sugar, and a pinch of salt. Stir with a fork or a whisk until well combined, tasting as you go and adding more of whatever ingredient you want to dominate the potato salad. If you've added too much sugar, no big deal! Add a little more apple cider vinegar and salt. If you've added too much salt, no big deal either — go the opposite way and add more sugar. Too mayonnaisey? Add more mustard. Too mustardy? Add more mayo. Play around until you figure out what you like!

Pour the dressing over the potatoes, and toss until well coated and dressed. Season to taste with salt and pepper.

For the Potato Salad Hot Dogs:

1. Take one of the toasted hot dog buns and scoop 1 to 2 tablespoons sauerkraut evenly across the sandwich insides. Top with 1 hot Italian sausage. Scoop a layer of potato salad over the Italian sausage, and garnish with green onions. Serve with mustard.


2. Repeat with the remaining ingredients.

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