Deviled potato salad with franks

  • 1 pound Armour Star frankfurters
  • 1 cup dairy sour cream – just heat, don’t boil
  • 2 tablespoons prepared mustard
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 4 cups hot cooked cubed potatoes
  • 1/4 cup of chopped green onion
  1. Combine sour cream, mustard, salt and sugar. Heat and stir — don’t boil.
  2. Pour the hot sour cream mixtureover potatoes and onions. Toss to blend.
  3. Serve topped with the franks.
  • Makes 6 servings.

Lillian Davis Goucher’s recipe box.

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