Frankfurter-Potato Salad

Russ Myers

By
@Beegee1947

Adapted from the August 1, 1940 edition of Wisconsin Energy Cooperative Magazine


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Comments:

Serves:

6 Servings

Prep:

20 Min

Method:

Stove Top

Ingredients

2 c
boiled potatoes, cubed
2 c
chopped cooked frankfurters
1 c
diced celery
1 c
mayonnaise dressing
2
hard-cooked eggs
lettuce leaves
1 bunch
red radish, cut into slices, optional
2
carrots, cut into slices, optional
1/4 lb
gruyere cheese, cut into small pieces, optional
1/2
cucumber, cut into small pieces, optional
2
tomatoes, sliced, optional

Directions Step-By-Step

1
Mix together the cubed potatoes, celery and frankfurters.

Moisten with the mayonnaise and serve on lettuce leaves.

Garnish with halves of hard-cooked eggs, cut into slices, (optional) radishes, carrots, cheese, cucumber, and sliced tomatoes

About this Recipe

Course/Dish: Potato Salads, Other Salads
Main Ingredient: Pork
Regional Style: American
Other Tags: Quick & Easy, Healthy, Heirloom