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.
2 servings; can be doubled or tripled.
4 tablespoons plain yogurt
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.