4.4/5
(10 Votes)
Ingredients
- 3 med russet potatoes
- 1/4 cup olive oil
- 1 # good quality hot dogs
- 1/4 cup chopped Italian parsley
- 2 Tb chopped fresh basil
- S&P to taste
Preparation
Step 1
-Boil potatoes whole until tender.
-Drain and cool.
-Peel and cut into large chunks.
-Cook hot dogs in a hot pan or grill.
-Cool and slice into bite sized pieces.
-Toss the potatoes, herbs and olive oil in large bowl.
-Season with S&P to taste.
-Add hot dogs and toss again.
-Add additional olive oil if it seems too dry.
Serve at room temperature.
You'll also love
-
Veal Chops with Fontina 5/5 (2 Votes) -
Sara's Sunday Pork Tenderloin with... 4.5/5 (2 Votes)
You'll also love
-
Moroccan Cornish Game Hens 4.5/5 (2 Votes) -
Reboot - Meal - Roasted Acorn... 4.5/5 (2 Votes)