Title: New Potato, Kielbasa And Gruyere Salad
Categories: August 1990
Yield: 1 servings

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

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

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