Toasted Cheese Frankfurter Salad Recipe
Ingredients
| Potatoes | 6 Medium | |
| Celery seed | 1⁄2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Pepper | 1 | |
| Chopped green onions | 1⁄2 Cup (8 tbs) | |
| Sliced celery | 1 1⁄2 Cup (24 tbs) | |
| Sweet pickle relish | 1⁄2 Cup (8 tbs) | |
| Hard-cooked eggs | 3 , diced | |
| Mustard | 2 Teaspoon | |
| Vinegar | 2 Tablespoon | |
| Mayonnaise | 1⁄2 Cup (8 tbs) | |
| Frankfurters | 1 Pound | |
| Grated american cheese | 1 Cup (16 tbs) |
Nutrition Facts
Serving size
Calories 503 Calories from Fat 309
% Daily Value*
Total Fat 34 g52.8%
Saturated Fat 5.5 g27.6%
Trans Fat 0 g
Cholesterol 162.1 mg54%
Sodium 1115.6 mg46.5%
Total Carbohydrates 35 g11.5%
Dietary Fiber 4.1 g16.2%
Sugars 6.8 g
Protein 16 g32.4%
Vitamin A 21.8% Vitamin C 53.3%
Calcium 22.9% Iron 14.7%
*Based on a 2000 Calorie diet
Directions
Drain and chill.
When cold, peel and dice.
Add seasonings, onion, relish, celery and eggs.
Blend mustard with vinegar and mayonnaise.
Add to potatoes and toss lightly until everything is well coated.
Line sides of a loaf pan with frankfurter halves.
Pack potato salad in pan and chill thoroughly.
Unmold on a cooky sheet or broil and serve platter.
Sprinkle with grated cheese and broil until lightly browned and bubbly.
Chef
