Tangy Potato Salad Recipe
Ingredients
| 1 10 1/2-ounce can condensed cream of celery soup | ||
| 1/4 cup reconstituted nonfat dry milk | ||
| Sweet pickle relish | 2 Tablespoon | |
| Vinegar | 2 Tablespoon | |
| Onion | 1 Tablespoon, finley chopped | |
| 3 cups diced, peeled, cooked potatoes | ||
| 8 ounces frankfurters, bias-sliced into 1-inch pieces | ||
Directions
In skillet combine first 5 ingredients, 1/2 teaspoon salt, and dash pepper; cook and stir till boiling.
Stir in potatoes and franks; heat through.
Top with snipped parsley, if desired.
Stir in potatoes and franks; heat through.
Top with snipped parsley, if desired.
Chef
