Chicago Dog Potato Salad

Okay, so I know I might anger a few traditionalists, especially Chicago Dog fans, but I just couldn’t help myself. I feel like we all might be looking for some game day recipes that are new and exciting. Don’t get me wrong, I love a good chicken wing myself, but sometimes I want to switch things up a bit. That’s where this Chicago Dog Potato Salad comes in. I’ve taken all of the classic elements from a true and classic Chicago dog and turned it into an out-of-this-world side dish. We have the sport peppers, the bright green Chicago style relish, celery salt, tomato, pickles and beef franks. I don’t have the bun but I did throw in some poppy seeds for good measure. I think even if you’re a traditionalist, give this one a try because you’ll be pleasantly surprised. If you’re looking for another outside of the box potato salad, maybe this buffalo potato salad will do the trick?

Place the potatoes in a large pot and fill with cold water. Season liberally with salt and bring to a simmer over medium heat. Cook the potatoes until fork tender, about 15 to 18 minutes. Drain and allow to cool.

**Note: You can use whatever potatoes you prefer for your potato salad. I like these baby yukon gold because they cook faster.**

Place the oil or butter in a skillet and set over moderate heat. Once hot, throw in the sliced hot dogs and cook, stirring often, until golden and crisp. Drain and set aside.

**Note: I’m using all natural beef hot dogs for this, if you can find Vienna Beef Franks that is even better as I’m told that’s what a true Chicago dog is.**

Once potatoes have cooled, place in a large bowl and then add the mayo, mustard, dill pickle, sport peppers, celery salt and a pinch of salt and pepper. Mix until well combined.

**Note: If your potato salad looks a bit dry, add more mayo if desired. I don’t like my potato salad too wet, so I go a bit lighter on the mayo. But you can easily adjust this to your preference.**

Add the seeded and diced tomatoes (this is best so that you don’t add any unnecessary moisture to the salad), relish, poppy seeds and the cooked hot dogs. Gently stir until well combined. 

**Note: I like to add these ingredients after the initial mix so that you don’t breakdown the salad too much. Plus I felt like adding the green sweet relish at the end will prevent it from turning a weird color.**

Serve warm (if you mix this up while the potatoes are still somewhat warm), room temperature or cold from the fridge. It’s good either way! This salad will keep in an airtight container in the fridge for up to 4 days.

I found a Chicago dog kit online that had the Chicago style relish, celery salt, sport peppers and mustard because I wanted authentic Vienna brand condiments and it worked out perfectly. Of course, you can use whatever you find at the store as well. If you need a substitute for the sport relish, you can use pepperoncini.

This is a great side dish to any BBQ, party or potluck or the upcoming big game. It’s a great way to feed a crowd as it’s easily adaptable for a larger portion. You can never go wrong with potato salad, in my opinion.

If you make this recipe, be sure to let me know what you think below. As always, thank you so much for reading and following along. Your support helps keep this site up and running, and I really appreciate it!