1 (10 3/4 oz.) can condensed cream of celery soup
1/4 c. milk
2 tbsp. sweet pickle relish
2 tbsp. vinegar
1/2 lb. frankfurters, sliced into 1 inch pieces
1 tbsp. finely chopped onion
1/2 tsp. salt
3 c. diced cooked potatoes

In medium skillet combine soup, milk, relish, vinegar, onion, salt and dash of pepper; cook and stir until boiling. Stir in potatoes and frankfurters; heat. Top with snipped parsley, if desired. Serves 4 or 5.