Make the potato salad – Place the potatoes in a large pot. Add cold tap water so the potatoes are covered by at least 2 cm (¾ inch). Bring to the boil and cook the potatoes for 15–20 minutes until tender. Drain and let them cool completely. Once cooled, peel the potatoes (I find using a butter knife easiest) and cut them into small chunks. (Tip: To cool the cooked potatoes quickly, run them under cold running tap water. Drain prior to peeling.)

To prepare the remoulade dressing, in a large bowl, mix the mayonnaise, dijon mustard, onion, capers, gherkin, chives, curry powder, lemon juice, sugar, salt and pepper until well combined.

Add the potatoes to the dressing only when you are ready to serve (to stop the potatoes absorbing the dressing).

Make the curly hot dogs – Insert a bamboo skewer lengthways through each frankfurt. While rotating the skewer slowly, carefully use a small knife to make a spiral cut along the sausage. Remove the skewers, then barbecue or fry the sausages for 5–7 minutes over high heat, turning occasionally until fully cooked and crispy. You can also boil them for about 5 minutes.

While the sausages are cooking, toast the brioche rolls on a barbecue grill or in a pan until golden and lightly crispy.

Place each frankfurt in a toasted roll. Top with the dressed potato salad. Drizzle with ketchup and American mustard.

Serve – Top with finely chopped brown onion, crispy fried shallots and freshly chopped chives. Serve immediately.