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Prep time
10 minutes
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Cook time
45 minutes
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Serves
15 to 20
Author Notes
I’m a sucker for any kind of board. It means variety, it means fun toppings, it means customization, and who doesn’t like that? Here, I made a hot dog board that would be perfect for all your summer cookouts, including the Fourth of July. The board includes a four-ingredient potato salad, quick pickles (that remind me of McDonnald’s pickles in the best way), pickled onions, fried onions, kimchi, sauerkraut, several different types of hot dogs and buns, and more. It may seem like a lot of components, but I promise you they all come together quickly and effortlessly. Half of them already come pre-made, and many use several of the same ingredients.
Combinations You’ll Love:
- Sauerkraut + stone-ground mustard
- Chili mayonnaise + pickled onions + parsley
- Potato salad + fried onion
- Quick pickles + chili mayonnaise
- Kimchi + chili mayonnaise
- Fried onion + ketchup + stone-ground mustard
—Nea Arentzen
Watch This Recipe
Summer Hot Dog Bar
Ingredients
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POTATO SALAD:
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1 pound
baby golden potatoes, quartered (alternatively, cut 1 pound of potatoes into small 1-inch pieces)
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1/2 cup
crème fraîche
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1/2
onion, chopped
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2 tablespoons
capers
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1 tablespoon
caper juice
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1/2 teaspoon
kosher salt
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Freshly ground black pepper (a generous amount)
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QUICK-PICKLED ONION:
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1
red onion, halved and thinly sliced
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1/2 cup
water
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1/4 cup
white vinegar
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2 teaspoons
granulated sugar
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1 teaspoon
kosher salt
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Freshly ground black pepper
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QUICK PICKLES:
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1/2
English cucumber, halved lengthwise and thinly sliced into half-moons
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1 tablespoon
vinegar
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1 tablespoon
fresh dill, chopped
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1 teaspoon
granulated sugar
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1/2 teaspoon
kosher salt
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CHILI MAYO:
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1/2 cup
mayonnaise
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2 teaspoons
sriracha
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FRIED ONIONS:
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1
yellow onion, quartered and thinly sliced
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1 cup
neutral oil
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DOGS, BUNS & CONDIMENTS
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15-20
Hot dogs and sausages of choice
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15-20
Buns of choice
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Kimchi
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Sauerkraut
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Stone-ground mustard
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Ketchup
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Fresh parsley, chopped
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Fresh dill, chopped
Directions
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Make the Potato Salad: Bring a medium pot of salted water to boil over high heat. Add the cut potatoes and cook until fork tender, 8 to 10 minutes. Drain, rinse under cold water, and let them cool completely. In a medium bowl, combine the potatoes, crème fraîche, onion, capers, caper liquid, salt and pepper. Chill in the refrigerator for 30 minutes or until ready to serve.
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Make the Quick-Pickled Onions: In a medium bowl, combine the onion, water, vinegar, sugar, salt, and pepper. Set aside to pickle until ready to serve.
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Make the Quick Pickles: In a medium bowl, combine the cucumber, vinegar, dill, sugar, salt, and pepper and set aside to pickle until ready to serve.
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Make the Chili Mayo: In a small bowl, stir together the mayonnaise and sriracha.
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Make the Fried Onions: In a medium saucepan, heat the oil over medium until it reaches 350° to 360ºF (alternatively, test with one piece of onion to see if it’s hot enough). Add the onion and fry until deep golden brown and crispy, stirring occasionally to ensure even cooking, 2 to 4 minutes. Transfer to a paper towel-lined plate to drain and cool.
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Assemble the board:When ready to serve, assemble the potato salad, pickled onion, quick pickles, chili mayo, fried onion, kimchi, sauerkraut, mustard, ketchup, and herbs in individual bowls. Grill the hot dogs and toast the buns. Arrange everything on a platter and serve.
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