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 <a target="_blank" href="https://www.amazon.com/gp/product/1910904341/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1910904341&linkCode=as2&tag=craftfocom-20&linkId=2f9134bde952a014f323cfc47a6032c5">Food from the Fire: The Scandinavian Flavors of Open-fire Cooking</a>.
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 <a target="_blank" href="https://www.amazon.com/gp/product/1910904341/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1910904341&linkCode=as2&tag=craftfocom-20&linkId=2f9134bde952a014f323cfc47a6032c5">Food from the Fire: The Scandinavian Flavors of Open-fire Cooking</a>.
