Frankfurter Potato Salad

• 2½ cups diced, cooked potatos
• 2 tbsp. vinegar
• 1½ tsp. prepared mustard
• ½ tsp. salt
• Dash of pepper
• 3 par boiled frankfurters, sliced ¼”
• ½ cup diced Cheddar cheese
• ⅓ cup celery, chopped
• 1 hard cooked egg, chopped
• 2 tbsp. bread & butter pickles
• ½ cup mayonnaise (more if needed)

Combine ingredients. Chill, serve on lettuce. Makes 4 servings.