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Prick the frankfurters wel and cook them in boiling water to cover, or steam them until tender. Then drain, skin them if necessary, and cut into thirds crosswise. Chill well, add 1 cup of French dressing, and let stand for 1/2 hour. Combine the diced potatoes, minced onion, chopped parsley, and diced celery. Add enough well-seasoned French dressing to moisten well. Chill thoroughly; then heap in a mound in the center of a cold platter. Arrange the frankfurters around the potato salad, and then group thin slices of tomato, which have been sprinkled with salt and pepper, at the ends of the platter.
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