New potato, kielbasa and gruyere salad

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.


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

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