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Scandinavian and Michelin-starred Chef Niklas Ekstedt recommends putting "Creamy Potato Salad with Capers" on top of hot dogs. Of course, it also makes a great side dish in and of itself.
225g / 8 oz. cold cooked potatoes
3 tbsp mayonnaise
30g / 1oz. capers
1 tsp red wine vinegar
Excepted with permission from Food from the Fire: The Scandinavian Flavors of Open-fire Cooking.
Creamy Potato and Caper Salad
Step 1
To make the potato and caper salad: cut the potatoes into roughly 1cm/½in cubes. Place in a serving bowl and fold in the mayonnaise, capers and vinegar. Chill until ready to serve.
Step 2
Excepted with permission from Food from the Fire: The Scandinavian Flavors of Open-fire Cooking.
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