Carrot hot dogs with Japanese-style potato salad
Waitrose and Partners

Carrot hot dogs with Japanese-style potato salad

Fire up the barbecue and cook up a storm with Phylicia Jackson-Jones' vegetarian hot dogs to celebrate American Independence Day

    Vegetarian
  • Serves4
  • CourseBuffet
  • Prepare20 mins
  • Cook40 mins
  • Total time1 hr
  • Pluschilling and marinating

Ingredients

For the carrot dogs

  • 450g Sweet Kingdom carrots, scrubbed and trimmed
  • 6 Essential Finger Rolls, tops split
  • 2 tbsp sunflower oil
  • 1 tsp Cooks’ Ingredients Barbacoa Seasoning
  • 1 tsp sweet smoked paprika

Optional toppings

  • French’s Classic Yellow Mustard
  • tomato ketchup
  • Vadasz Raw Garlic & Dill Sauerkraut
  • Cooks’ Ingredients crispy fried onions
  • Sliced jalapeño peppers from a jar

For the potato salad

  • 800g red potatoes, peeled and diced
  • Ice cubes, for cooling
  • 2 British Blacktail Free Range Large Eggs
  • 50g cucumber, deseeded and diced
  • 50g red pepper, deseeded and diced
  • 50g sugar snap peas, cut into 5mm slices
  • 1/2 x 195g sweetcorn, drained
  • 100g Yo! Creamy Japanese Mayo
  • 2 tbsp Cooks’ Ingredients Japanese Rice Vinegar
  • 1 tsp Cooks’ Ingredients Shichimi Togarashi