1 (10 3/4 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
3 c. cooked diced potatoes
1/2 lb. frankfurters, sliced into 1-inch pieces

In medium skillet, combine soup, milk, relish, vinegar, onion, salt and dash of pepper; cook and stir until boiling. Stir in potatoes and frankfurters; top with snipped parsley if desired.