Frankfurter salad with mustard dressing

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Frankfurter salad with mustard dressing
Frankfurter salad with mustard dressing
Servings:Serves 6
Calories per serving:308
Ready in:25 minutes
Prep. time:5 minutes
Cook time:20 minutes
Difficulty:Easy
Recipe author:Chef
First published:17th November 2013
Frankfurter salad with red cabbage and crispy bacon

This meal is quick to prepare and would make a good lunchtime snack


Ingredients

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Method

  1. Bring the potatoes to boil and simmer for 15 minutes in lightly salted water
  2. Drain, cover and keep warm
  3. Hard-boil the eggs for 12 minutes, refresh in cold water, peel and cut into quarters
  4. With a very sharp knife, make a corkscrew shaped score around frankfurters from one end to the other
  5. Bring to the boil and simmer for 5 minutes, drain and keep warm
  6. Add the dressing ingredients to a bowl and whisk well until combined. Alternatively use a salad shaker or a screw-topped jar
  7. Mix half of the dressing with the spinach and lettuce leaves and the other half with the potatoes and the frankfurters
  8. Divide the salad amongst 4 large plates and dress with the hard-boiled eggs
  9. Season to taste and serve immediately

Variations

The addition of crispy fried home-cured bacon, crumbled over the top was a nice addition.

A serving of pickled red cabbage was a good accompaniment to this dish.

Other ways to cook the frankfurters

  • Add the frankfurters to a plastic bowl together with the brine or an inch of water, cover with a plate or cling-film and microwave on full power for 3 minutes.
  • Grill or barbecue for 4 or 5 minutes, turning often.

Chef's notes

Making this again, I feel that the dressing is nicer using wholegrain mustard (and more of it), it certainly has more bite!

As with any salad, chuck in what you have lying around at the time.

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