9 quarts diced potato 1 cup minced onion 1/2 cup minced parsley 1 pint mustard pickle 4 tablespoons salt

1 tablespoon celery salt

2 teaspoons pepper 1 teaspoon paprika

3 cups salad oil 1 cup vinegar

Chop or cut mustard pickles coarsely. Mix ingredients thoroughly but carefully; chill. Arrange in mound in center of platters, sprinkle with parsley, and arrange broiled Frankfurts as a border.