Hot Dog Bar with Potato Salad & Chips
2x the delicious portions!
- Milk
- Eggs
- Wheat
Let us be frank: This hot dog spread is the perfect thing to serve at this year’s Father’s Day festivities. The best part? Everyone can customize their perfect bite. Alongside grilled beef franks and buns, you’ll serve up toppings like crispy fried onions and cheddar, plus mayo, mustard, and ketchup. A creamy potato salad rounds out each plate!
Ingredients
1 unit
Sliced Dill Pickle
½ cup
Cheddar Cheese
(Contains: Milk)
16 ounce
Potatoes
10 ounce
All-Natural Beef Hot Dogs
3 ounce
Smoky Mustard
3 unit
Ketchup
6 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Crispy Fried Onions
(Contains: Wheat)
2 unit
Scallions
2 unit
Potato Chips
6 unit
Hot Dog Buns
(Contains: Wheat)
Not included in your delivery
1 teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Dice potatoes into ½-inch pieces. Trim and thinly slice scallions. Roughly chop pickle.
Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-12 minutes.
Drain, then rinse potatoes under cold water to cool. Shake off any excess water, then transfer to a large bowl.
To bowl with potatoes, add scallions, two packets of mayonnaise, and one packet of mustard (for 8 servings, use four packets of mayonnaise and two packets of mustard). Stir until thoroughly combined. Season with salt (we used ½ tsp; 1 tsp for 8) and pepper to taste. Refrigerate until ready to serve.
Heat a grill (or grill pan) to medium high.
Once grill (or grill pan) is hot, add hot dogs; grill, turning occasionally, until warmed through and lightly charred all over, 4-6 minutes.
Meanwhile, wrap hot dog buns in foil. Add to grill (or grill pan) and cook, turning occasionally, until warmed through, 2-4 minutes. TIP: Depending on the size of your grill or grill pan, you may need to wait until hot dogs are done to warm the buns—transfer hot dogs to a plate and tent with foil to keep warm.
Transfer ketchup, pickle, crispy fried onions, cheddar, remaining mayonnaise, and remaining mustard to small serving bowls.
Once hot dogs and buns are done, fill buns with hot dogs so everyone can add toppings as they like. Serve with potato salad and chips.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many praised the tasty hot dogs and flavorful potato salad, though some found the dogs too salty or bland.
- Ease of prep: Grilling added extra flavor, and the potato salad was easy to make and enjoyed by most.
- Suggestions: Consider adding bacon and garlic powder to boost the potato salad's flavor; butter buns before toasting for extra taste.
- Portions: Some felt the hot dog portions were small for a "big batch" meal, especially for the price.
- Customization: Adding pickles, hard-boiled eggs, and paprika to the potato salad enhanced its taste for some diners.
