- 8 Vienna all-beef hot dogs
- 2 pounds Idaho potatoes, unpeeled and straight cut (3 inches long by 1/2-inch thick)
- 8 hot dog buns with poppy seeds (see Note below)
- thinly sliced dill pickle wedges
- 1 cup thinly sliced tomatoes (half moons if large)
- 1 cup yellow mustard
- 1 cup sweet pickle relish
- 1 cup small diced onions
- Sport peppers, whole or sliced, to taste (or substitute pickled serrano chiles)
- Celery salt, to taste
Preheat the fryer. Fill a stock pot 3/4 of the way full with water and bring to a boil. Add the hot dogs, reduce the heat to a simmer and cover. Cook until the hot dogs are plump, about 6 to 8 minutes.
Fry the potatoes until golden brown, about 4 to 6 minutes, stirring occasionally for even browning. Remove and drain on paper towels. Season with salt and pepper. Place the hot dogs in the buns. Place a long slice of kosher dill on one side of the dog, and some of the sliced tomatoes on the other. Drizzle liberally with the mustard, then top with the relish. Top with sport peppers to taste and sprinkle a little celery salt on top. Serve the hot dogs with the fries. Enjoy!
*Note: If you cannot find poppy seed coated hot dog buns where you live, simply buy regular buns and brush them lightly with a beaten egg white. Sprinkle with poppy seeds and place in a 350 degree F oven for 3 to 5 minutes, until the seeds adhere to the bun.