Frankfurter-potato salad

8 servings

Ingredients

Quantity Ingredient
8 Frankfurters; skinless
6 larges Potato;
1 cup Heavy cream; whipped
1 cup Mayonnaise;
2 teaspoons Prepared mustard;
Snipped scallions;
Bottled capers;
1½ teaspoon Salt;
⅛ teaspoon Pepper;
12 16 salami slices;
Parsley sprigs;

Directions

Simmer frankfurters for 5 minutes; drain. Cover and refrigerate overnight. Cook potatoes; cool and dice potatoes. Cover and refrigerate overnight. Slice frankfurters into ¾" slices. Combine whipped cream, mayonnaise, mustard, ⅓ cup snipped scallions, 1-½ tb capers, salt and pepper. Fold in potatoes and all but 10 frankfurters slices. Mound into 1-quart salad bowl. Decorate with ten frankfurters slices, scallions and capers. Make salami roses from salami and parsley. Tuck around the edges. Yield: 8 servings. Source: Nancy Barnes, Recipes on Parade, Salads, Brought to you and yours via Nancy O'Brion and her Meal-Master. Submitted By NANCY O'BRION On 02-11-95

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