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Frankfurter salad with mustard dressing

Category: Salad

Preparation time:
5 minutes
Cooking time:
25 minutes

What you'll need and how to make this dish


  • 675 g (1.5 lb) small new salad potatoes such as Pink Fir Apple
  • 3 eggs (not too fresh for hard-boiled eggs)
  • 350 g (12 oz) frankfurters - Siamese cats love Frankfurters!
  • 1 lettuce
  • chopped. Any type will do
  • a Chinese cabbage worked well the last time I made this.
  • 1 packet of young spinach leaves or rocket leaves
  • about 225 g (8 oz)
  • A handful of chives
  • chopped (if in season)
  • Dressing
  • 3 tablespoons (30 ml) olive oil
  • 1 tablespoon (15 ml) white wine vinegar
  • Pinch of sugar
  • Pinch of salt
  • Dash of lemon juice
  • 2 teaspoons (10 ml) American squeezy mustard
  • 1 teaspoon (5 ml) caraway seeds
  • crushed in a pestle and mortar


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