2 lbs. potatoes
6 slices bacon
1/4 c. chopped onion
1 1/2 tbsp. flour
2 tsp. sugar
1 tsp. prepared mustard
1/3 c. cider vinegar
2/3 c. water
1/2 tsp. salt
1/8 tsp. pepper
1 tbsp. chopped parsley
1 lb. frankfurters, lightly browned

1. Cook potatoes in boiling salted water until tender. Drain, peel and cut in 1/2 inch cubes.

2. Fry bacon in skillet. Drain, crumble and set aside.

3. Saute onion in bacon fat unitl tender. Blend in flour, sugar, mustard, vinegar and water. Cook, stirring constantly, until thickened. Season with salt and pepper.

4. Add diced potatoes and half the bacon. Heat through. Garnish with remaining bacon and parsley. If desired, arrange frankfurters spoke fashion around the salad and heat in a 350 degree oven.