Veronica's Potato Salad

1. 1

   Boil the potatoes whole until tender, about 10 minutes.

2. 2

   Drain and cool to room temperature.

3. 3

   Peel and cut potatoes into bite-size pieces, discarding potato skins.

4. 4

   Put the hot dogs into a hot grill pan and cook until golden brown, about 10 minutes.

5. 5

   Cool the hot dogs to room temperature, then cut them crosswise into bite-size pieces.

6. 6

   Toss the potatoes, parsley, basil, and olive oil in a large bowl.

7. 7

   Season the potato salad with salt and pepper, to taste.

8. 8

   Add the hot dogs to the salad and toss.

9. 9

   Season to taste, adding additional olive oil if the salad seems too dry.

10. 10

    Serve the salad at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.