Instructions: This mouthwatering sweet-sour dish is a perfect vehicle for fingerling potatoes, which remain firm when cooked. When fingerlings are sliced, their shape makes a nice match for the kielbasa. For an entree, serve this salad with a fresh green salad and thinly sliced pumpernickel and Muenster cheese. -

In a large frying pan, heat the butter and 1 tablespoon of the oil over medium-high heat. Add the onions, thyme and caraway. Saute 2 to 3 minutes, or until the onions begin to soften. Lower the heat, cover and cook, stirring occasionally, 20 to 30 minutes, or until the onions are tender but not browned.

While the onions are cooking, place the potatoes in a large pot, cover with water and bring to a boil over high heat. Lower the heat and simmer, covered, 15 minutes. Pierce the kielbasa several times with a fork, add to the potatoes and simmer 10 minutes, turning several times. Drain, cool slightly, then slice the potatoes and kielbasa into 1/2 inch pieces. Place in a large bowl.

In a small bowl, whisk together the remaining 2 tablespoons oil, vinegar, brown sugar and mustard. Season with salt and pepper. Drizzle this mixture over the potatoes and kielbasa and mix well. Arrange the onions on a serving platter and top with the potato mixture. Sprinkle with dill and serve warm. - From

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