Recipe: Potato, Kielbasa and Gruyere Salad

POTATO, KIELBASA AND GRUYERE SALAD

1 3/4 pounds medium boiling potatoes, scrubbed
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, boiled and sliced
5 ounces gruyere cheese, diced
Salt and freshly ground pepper (to taste)

Cook whole potatoes in large saucepan of boiling water until tender, about 20 minutes. Drain and cool slightly.

Peel and slice or cube potatoes. Transfer to a large bowl. Gently mix in vinegar and green onions. Cool.

Combine yogurt, mayonnaise, horseradish, and caraway. Mix into potatoes. Add kielbasa and cheese. Season with salt and pepper.

Makes 6 to 8 servings
From: Paula Ross to the Toledo Blade, July 15, 2008
Adapted from source: Bon Appetit