Grilled Potato Salad With Hot Dogs Frankfurters | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures Grilled Potato Salad With Hot Dogs Frankfurters | The Nibble Webzine Of Food Adventures
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FATHER’S DAY: Grilled Potato Salad With Hot Dogs

[1] Grilled potato salad [added franks not shown], (photo © McCormick).

  In this recipe, we combine grilled hot dogs with grilled potato salad, and serve it as a side. So you can have a burger, chicken or other meat from the grill, and still enjoy a hot dog—mixed into the potato salad.

We adapted this recipe for Montreal Grilled Potato Salad from, adding our own spin: grilled frankfurters, cut into bite-size pieces and mixed into the potato salad.

The potato salad recipe makes eight 3/4-cup servings; depending on how many franks you use, the portions will be larger.

Prep time for the potato salad is 10 minutes, cook time is 20 minutes.

Add a fun flavorful twist to summertime potato salad by first grilling the potatoes and vegetables.

Put some franks on the grill at the same time, cut them into bite-size pieces and add them to the salad. You can also use brats.


  • 2 pounds medium red potatoes, pierced with fork
  • 1 medium onion, cut into 1/2-inch slices
  • 1 large red bell pepper, quartered
  • 2 ribs celery
  • 3 tablespoons olive oil
  • 3/4 cup mayonnaise or plain Greek-style yogurt
  • 2 teaspoons McCormick Grill Mates Montreal Steak Seasoning or Montreal Chicken Seasoning*
  • 6 hot dogs (frankfurters), grilled
    *Substitute: Create your own blend of coarse salt, black pepper, garlic, paprika and red pepper.



    1. MICROWAVE the potatoes on HIGH 7 minutes or until almost tender, turning potatoes over halfway through cooking.

    2. GRILL the potatoes and vegetables over medium heat for 10 to 15 minutes, or until the potatoes are crisp and the vegetables are tender, turning occasionally and brushing with oil.

    3. COOL the potatoes and vegetables slightly then coarsely chop. While potatoes are grilling, add franks to the grill.

    4. MIX the mayonnaise and seasoning in large bowl. Add the potatoes, vegetables and sliced franks; toss to coat well. Sprinkle with additional seasoning, if desired. Serve warm or at room temperature.

    [2] Grill ‘em, slice ‘em, toss ‘em into the potato salad (public domain photo).
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