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New Potato, Kielbasa And Gruyere Salad

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CATEGORY CUISINE TAG YIELD
Grains, Dairy August 1990 1 servings

INGREDIENTS

1 3/4 lb Medium white-skinned boiling potatoes; (about 6)
2 tb Cider vinegar
4 Green onions; chopped
4 tb Plain yogurt
4 tb Mayonnaise
4 ts Prepared white horseradish
1 ts Caraway seeds
1/2 lb Kielbasa sausage; sliced into rounds
5 oz Gruyere cheese; diced
Salt and freshly ground pepper
Curly endive

INSTRUCTIONS

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.

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