Corn Relish Hot Dogs
easy
75 mins
75 mins
Ingredients
- 1 kg red-skinned potatoes
- 1/2 green and red pepper
- 100 g Vegetable maize (canned)
- 1 red onion
- 2 Spring onions
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 TABLESPOON Cider vinegar
- 1 TABLESPOON Sugar
- 3 TABLESPOONS Olive oil
- 1 Onion
- 1 Garlic clove
- 1 yellow pepper
- 5 Stem(s) Parsley
- 5 Stem(s) Thyme
- 5 Stem(s) Basil
- 2 TABLESPOONS Red wine vinegar
- 1/4 TEASPOON Mustard
- 100 g mayonnaise
- 2 TEASPOONS Honey mustard
- 1 glass (360 g) 8 hot dog sausages
- 8 Hot dog buns
- 8 Salad leaves to garnish
Directions
- 1
Cook the potatoes in boiling water for about 15 minutes. Drain and let cool down
- 2
Clean, wash and cut the green and red peppers into small cubes. Drain the corn. Peel and chop the red onion. Wash spring onions and cut into fine rings. Put the vegetables in a bowl and season with salt and pepper. Mix cider vinegar and sugar, fold in 1 tablespoon of oil. Pour the vinaigrette over the relish ingredients and leave to stand
- 3
Peel and finely chop the onion. Peel the garlic and press it through the garlic press. Clean, wash and cut yellow peppers into thin strips. Cut lukewarm potatoes into slices. Wash herbs, shake dry, pluck off leaves and chop finely. Mix herbs, garlic, red wine vinegar and mustard, fold in 2 tablespoons of oil. Put potatoes, onion and paprika in a bowl, fold in dressing. Season to taste with salt and pepper
- 4
Mix mayonnaise and mustard. Leave the sausages to stand in hot water for about 5 minutes (do not boil). Cut the rolls in half and spread with mayonnaise. Place sausages on top and cover with relish. Arrange potato salad on salad leaves on plates, serve with hot dogs
Nutrition Facts
480 kcal
60 g
20 g
14 g
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