Tangy Potato Salad - cooking recipe

Ingredients

1 (10 1/2 oz.) can condensed cream of celery soup
1/4 c. reconstituted nonfat dry milk
2 Tbsp. sweet pickle relish
2 Tbsp. vinegar
1 Tbsp. finely chopped onion
3 c. diced, peeled, cooked potatoes
8 oz. frankfurters, bias-sliced into 1-inch pieces

Preparation

In skillet, combine first 5 ingredients, 1/2 teaspoon salt and dash of pepper. Cook and stir until boiling.
Stir in potatoes and franks; heat through.
Top with snipped parsley, if desired. Makes 4 servings.