New Potato, Kielbasa and Gruyère Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Offer with crusty French bread and you have a satisfying summer supper. The creamy dressing is lower-fat version, using half yogurt and half mayonnaise. Ingredients:
1 3/4 pounds medium white-skinned boiling potatoes (about 6) |
2 tablespoons cider vinegar |
4 green onions, chopped |
4 tablespoons plain yogurt |
4 tablespoons mayonnaise |
4 teaspoons prepared white horseradish |
1 teaspoon caraway seeds |
1/2 pound kielbasa sausage, sliced into rounds |
5 ounces gruyáre cheese, diced |
salt and freshly ground pepper |
curly endive |
Directions:
1. 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.
2. 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.
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