1 1/2 lbs. kielbaski
2 lbs. red potatoes
1 c. sour cream
1 tbsp. wine vinegar
1 tbsp. horseradish
1/3 c. red onion, diced
1 tbsp. dill weed
Salt and pepper

Place sausages in skillet with enough water to cover bottom of skillet. Prick sausages. Cook, covered, over medium heat for 10 minutes, turning frequently, until browned on all sides. Uncover and cook until well done. Drain, cool, and cut sausages into 1 inch diagonal slices.

Cook potatoes in salted water until fork tender, about 20 minutes. Cool, peel, and slice into rounds. In large bowl, combine sour cream, vinegar, horseradish, onion, dill, salt, and pepper. Add warm potato slices and toss to coat lightly. Serve salad in lettuce cups, surrounded with sliced sausages. Garnish with hard cooked egg wedges.