- 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
- Combine sour cream, mustard, salt and sugar. Heat and stir — don’t boil.
- Pour the hot sour cream mixtureover potatoes and onions. Toss to blend.
- Serve topped with the franks.
- Makes 6 servings.
Lillian Davis Goucher’s recipe box.
(4.00 out of 5)