6 med. potatoes, about 2 lbs. cooked, peeled, diced
2 green onions, chopped
6 dinner size frankfurters, sliced 1/2 inch thick
2 tbsp. salad oil
2 tbsp. sugar
1 tsp. flour
1 tsp. salt
1/4 c. vinegar
1 tbsp. chopped parsley

METHOD: In a large serving bowl, combine hot potatoes and onions; cover and keep warm. Meanwhile, in large skillet over medium heat, brown frankfurters in oil. With slotted spoon, remove frankfurters, reserving drippings. Add frankfurters to potatoes and onions; keep warm. Into hot drippings, stir sugar, flour and salt until smooth and bubbly. Gradually stir in vinegar and 1/2 cup water; cook stirring constantly, until sauce thickens and boils. Pour sauce over potatoes and frankfurters. Sprinkle with parsley. Makes 6 servings.