Toasted Cheese Frankfurter Salad
|Celery seed||1⁄2 Teaspoon|
|Chopped green onions||1⁄2 Cup (8 tbs)|
|Sliced celery||1 1⁄2 Cup (24 tbs)|
|Sweet pickle relish||1⁄2 Cup (8 tbs)|
|Hard-cooked eggs||3 , diced|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Grated american cheese||1 Cup (16 tbs)|
Boil potatoes until tender.
Drain and chill.
When cold, peel and dice.
Add seasonings, onion, relish, celery and eggs.
Blend mustard with vinegar and mayonnaise.
Add to potatoes and toss lightly until everything is well coated.
Line sides of a loaf pan with frankfurter halves.
Pack potato salad in pan and chill thoroughly.
Unmold on a cooky sheet or broil and serve platter.
Sprinkle with grated cheese and broil until lightly browned and bubbly.