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Veronicas Potato Salad

Boil the potatoes whole until tender, about 10 minutes. Drain and cool to room temperature. Peel and cut potatoes into bite-size pieces, discarding potato skins.
Put the hot dogs into a hot grill pan and cook until golden brown, about 10 minutes. Cool the hot dogs to room temperature, then cut them crosswise into bite-size pieces.
Toss the potatoes, parsley, basil, and olive oil in a large bowl. Season the potato salad with salt and pepper, to taste. Add the hot dogs to the salad and toss. Season to taste, adding additional olive oil if the salad seems too dry. Serve the salad at room temperature.

exchef May 2009

i used chicken kabana instead of franks and i cut them before i grilled them to enhance the flavour and i also used some white balsamic vinegar for sharpness. lemon thyme and mint can be used instead of the parsley and basil. i like to alternate my herbs, that way you never get board with a dish. th u.

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