Bavarian Baked Potato Salad

This warm robust salad is chock-full of chunky frankfurters and cheese.

Makes 6 servings.

5 medium-size potatoes( about 2 pounds)
1 pound frankfurters, cut into 1-inch pieces
2 tablespoons vegetable oil
1 medium-size onion, chopped (1/2 cup)
2 tablespoons all-purpose flour
3 tablespoons brown sugar
1 teaspoon salt
1 teaspoon dry mustard
1/8 teaspoon pepper
1 cup water
1/3 cup vinegar
1 cup thinly sliced celery
1/2 cup chopped green pepper
1/4 cup chopped pimiento
8 ounces Cheddar cheese, sliced

Procedure:
1. Cook potatoes in boiling salted water in a large saucepan 30 minutes, or until tender; drain. Cool until easy to handle, then peel and dice.Place in a medium-size bowl.
2. Brown frankfurters in oil in a skillet; remove with a slotted spoon to the bowl with potatoes.
3. Saute onion in same skillet until soft. Combine flour, sugar, salt and dry mustard; stir into drippings; cook, stirring constantly, until bubbly.Stir in water and vinegar; continue cooking and stirring until dressing thickens and bubbles 1 minute.
4. Add celery, green pepper and pimiento; cook 1 minute longer. Pour over potatoes and frankfurters. Spoon one half of the potato mixture into an 8-cup baking dish; layer with 4 slices of cheese; spoon remaining potato mixture into dish. top with remaining cheese slices cut into triangles.
5. Bake in moderate oven (350) 15 minutes or until cheese is slightly melted.Serve salad warm.