Sausage, Red Bliss Potatoes and Gruyere Salad

12 ounces fully-cooked smoked sausage or fully cooked low-fat smoked sausage
1 1⁄2 pounds small to medium red bliss potatoes, washed
2⁄3 cup green onion, chopped
2 Tbsp. cider vinegar
1⁄3 cup light mayonnaise
1⁄4 cup non-fat plain yogurt
1 tsp. caraway seeds
4 ounces Gruyere cheese, medium dice
8 to 12 romaine lettuce leaves, washed and dried
12 tomato wedges

Reheat sausage thoroughly according to package directions. Cool slightly and cut into thin slices.

Meanwhile, cover potatoes with cold water and bring to a boil in a 2 to 3 quart saucepan. Reduce heat and simmer for about 20 minutes or until the potatoes are tender when pierced with a fork. Drain and cool just until they are cool enough to handle. Cut potatoes into 1⁄8-inch slices.

In a large bowl, combine onions and vinegar with the potatoes. Using a rubber scraper, gently stir together. Cool.

In a small bowl, mix the mayonnaise, yogurt, and caraway seeds. Gently fold into the potatoes. Add smoked sausage and cheese.

For each portion, serve 2 cups salad atop a bed of romaine leaves. Garnish each entree plate with 3 tomato wedges. May be served immediately at room temperature or covered and chilled.

This colorful hearty entree salad is perfect for a family dinner or for casual company fare. Complete the meal with a loaf of dark pumpernickel bread.

Servings: 4
Source: National Hot Dog and Sausage Council