6 c. thinly sliced and cooked potatoes
2 1/4 tsp. salt
1/8 tsp. pepper
1/2 c. salad or olive oil
1/4 c. sliced onions
6 franks (I generally use about 10)
1/4 c. vinegar
1 (#2) can (2 1/2 c.) string beans

Combine potatoes, salt, pepper, oil and vinegar. Arrange drained beans in bottom of a 2-quart casserole. Over them, arrange the potato salad, in alternate layers with onions and sliced frankfurters. Cover and bake in a moderately hot 400 degree oven for 35-45 minutes. Serves 6. To serve 2 or 3, make half.