1/2 stick of butter
1/4 c. onion, chopped
1/4 c. celery, sliced
4 med. potatoes, sliced
1/4 c. dill pickle juice
1/4 tsp. dry mustard
1/2 lb. hot dog, cut into 1/2 inch pieces
1 c. dill pickles, coarsely chopped
1/4 tsp. salt

Melt butter in skillet, saute onion and celery until lightly browned. Add potatoes, hot dogs, pickles and liquid, salt and mustard. Cover, cook over medium low heat, stirring occasionally until potatoes are tender, about 20 minutes. Serves 4.