Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1¾ pounds | Medium white-skinned boiling potatoes; (about 6) |
| 2 tablespoons | Cider vinegar |
| 4 \N | Green onions; chopped |
| 4 tablespoons | Plain yogurt |
| 4 tablespoons | Mayonnaise |
| 4 teaspoons | Prepared white horseradish |
| 1 teaspoon | Caraway seeds |
| ½ pounds | Kielbasa sausage; sliced into rounds |
| 5 ounces | Gruyere cheese; diced |
| \N \N | Salt and freshly ground pepper |
| \N \N | Curly endive |
Cook potatoes in large saucepan of boiling water until tender, about 20 minutes. Drain and cool slightly. Peel and slice potatoes. Transfer to large bowl. Gently mix in vinegar and green onions, using rubber spatula.
Cool.
Combine yogurt, mayonnaise, horseradish and caraway. Mix into potatoes. Add kielbasa and cheese. Season with salt and pepper. Line plates with endive.
Spoon salad atop.
2 servings; can be doubled or tripled.
Bon Appetit August 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.