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New Potato, Kielbasa And Gruyere Salad


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  • 1 3/4 pounds medium white-skinned boiling potatoes (abt 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 Gruyere cheese diced
  • Salt to taste
  • Freshly-ground black pepper to taste
  • Curly endive for serving


Servings 2


Step 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.

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.

This recipe yields 2 servings; can be doubled or tripled.

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