Skillet Supper Salad

5 slices bacon
1 medium onion, chopped
3/4 cup sliced celery
6 frankfurters, cut diagonally into 1/2 inch slices
1 1/2 tablespoons all-purpose flour
1/3 cup vinegar
1 teaspoon salt
1/4 teaspoon pepper
2 teaspoons sugar
1 tablespoon prepared mustard
4 cups cooked, peeled and sliced potatoes
1/2 teaspoon celery seed

Fry bacon in large skillet until crisp.
Remove bacon with slotted spoon; drain on paper towels.
Crumble; set aside.
Add onion and celery to drippings in skillet; sauté until onion is transparent. Remove with slotted spoon to small bowl; set aside.
Add frankfurters to drippings in skillet; brown and all sides; remove with a slotted spoon to a small bowl.
Stir flour, vinegar, salt, pepper, and 3/4 cup water into drippings in skillet.
Cook on moderate heat, stirring constantly until thickened. stir in sugar and mustard.
Add potatoes, frankfurters, onion mixture, and celery seed; stir just to combine. Summer 10 minutes.
Sprinkle bacon on top before serving.
Serve warm.

Servings: 6

The All-American Potato Cookbook