Food Edit : July 4th Hot Dog and Potato Salad Appetizer Platter

 Happy Summer!

Summer is in full swing and July 4th is known for some of Americas favorite foods. The grill is on and everyone is cooking hotdogs and hamburgers. Chips, potato salad, smores and more. I have put together this little platter in the past which is simply grilled hotdogs and  homemade potato salad.  (must be homemade!) But instead of buffet portions I made it into an appetizer platter for a cocktail party. You can add mini slider burgers, chips, other condiments to modify. My idea was to keep everything handheld. Please find ingredients and and recipes below. Enjoy! 

Ingredients:

 

French's Mustard

Heinz Ketchup

Grillo's pickles

Hebrew National  Hotdogs 

Martins Buns.

Butter

Russet or Idaho Potatoes / 1 potato for 2 persons.

Hellman's Mayonnaise

Grey Poupon Mustard

Vidalia Onion

Celery

Spanish Olives

Hard Boiled Eggs 1 per person

Fresh Italian Parsley

Janes Crazy Mixed up Salt

Pepper

Spanish Paprika

Prepare: For 6 people (modify to your group)

Prepare your condiments in bowls. Mustard, ketchup, relish. I used chopped Grillo's pickles in the food processor to make my relish. 

Butter 6 hotdog rolls and take out 6 hotdogs for grilling. You will prepare the potato salad during the day and grilling your hotdogs and lightly toasting your buns will be the last thing to do. Once you do grill and toast the hotdogs and buns. Assemble and cut in half to make mini hotdogs.

Now for my mom's favorite potato salad! Every Italian family has their own recipe for this and I have modified my moms a bit. And, due to my Italian cooking habits, I will be very approximate in my measurements..so have fun and experiment with it!

Gently boil 3-4 peeled large Russet or Idaho starchy potatoes in salted water until tender enough to cut through but not mushy. Take out of water and strain and let cool to room temp or in fridge. Don't cut potatoes until cooled. Once cooled cut into bit size pieces. Set aside. In a big serving bowl add about a 1-2 cups of mayo, 1-2 Tbsp of grey poupon, 1/2 -1 cup chopped onion, 1/2-1 cup celery, 1/4 cup chopped Spanish olives with pimentos. 1 Tsp. Janes Crazy Mixed up Salt, Pepper to taste. 1/4 cup chopped Italian parsley. Mix and blend all of these ingredients together. Then slowly add in your cooled potato pieces. Gently blend and add more mayo for moisture if needed and also more salt and pepper to taste. Once incorporated, you can spoon into individual festive paper bakery cups. 

Arrange your platter with the grilled hotdogs, small cups of potato salad with forks, sprinkle the paprika over the potato salad cups, add your condiments with utensils and serve. You can double and triple this recipe easily and also prepare your potato salad the night before. Stick mini toothpick American flags into the hotdogs to add to the celebration!