What To Do with a Potato

Today is National Potato Day. Now what immediately sprang to mind was Potato Soup, but it’s the middle of summer. And I don’t think a cold potato soup would hit the spot ever.

Now originally I had these hot dogs slated for a completely different day. But then Hubby and I enjoyed a romantic get away in Oxnard, and I was introduced to the California Street Dog. Yeah, so I decided to push back this Chicago Style Mustard Dog in lieu of a dog from my home state.

That’s when I realized today is National Potato Day. These Dogs are served on Potato Buns with a side of Potato Chips. Perfect! Without further fuss, I give to you our Celebratory Feast for Potato Day!

(See, sometimes I don’t rattle on and on. Okay – I’ll be quiet now).

Grilled Chicago Style Mustard Dogs
1 cup Bread and Butter Pickles
1 cup Cherry Tomatoes
1/4 cup chopped White Onion
1 cup Iceberg Lettuce, shredded
8 All-Beef Hot Dogs
8 Potato Hot Dog Buns
1/4 cup Sweet Pickle Relish
Yellow Mustard as desired
Potato Chips for serving

Lay out bread and butter pickles on paper towels to drain and absorb excess moisture. This will prevent buns from becoming soggy. Dice tomatoes, chop onions and shred lettuce. Set aside until ready to use.

Heat grill or grill pan over medium-high heat. Cook hot dogs about 8 minutes, rotating to blister the skin evenly.

To assemble: Split buns open, line buns with pickle slices then top with the hot dog. Top hot dog with tomatoes, onions, relish and lettuce. Drizzle with mustard just before serving.

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For I, the Lord your God, hold your right hand; it is I who say to you,
“Fear not, I will help you.”
Isaiah 41:13