9 med. potatoes, pared and diced
1 sm. onion, chopped
1 c. thinly sliced celery
1/2 c. thinly sliced dill pickle
1 (12 oz.) pkg. cocktail franks, sliced
3 tbsp. butter
3 tbsp. mustard
3 tbsp. brown sugar
3 tbsp. cider vinegar
3 tbsp. water
1 tsp. salt

Cook potatoes in boiling salted water until tender, not too soft. Drain. Stir in onion, celery and pickle. Saute franks in butter, stir in mustard, brown sugar, vinegar, water and salt; heat to boiling. Pour over potato mixture, toss lightly. Serve warm. Serves 6.