Tangy Skillet Potato Salad - cooking recipe

Ingredients

1 (10 1/2 oz.) can cream of celery soup
1/4 c. milk
2 Tbsp. sweet pickle relish
2 Tbsp. vinegar
1 Tbsp. finely chopped onion
1/2 tsp. salt
dash of pepper
5 wieners, bias-sliced into 1-inch pieces
3 c. diced, cooked potatoes or 2 (16 oz.) cans potatoes, drained and sliced

Preparation

In medium skillet, combine soup, milk, relish, vinegar, onion, salt and pepper.
Cook and stir until boiling.
Stir in potatoes and franks.
Heat through.
Top with snipped parsley, if desired. Serves 4 or 5.