6 med. potatoes
4 hot Italian sausages
1/4 c. red wine
1 c. plain yogurt
1 sm. onion, minced
1 tbsp. garlic-wine vinegar or cider vinegar
1 tbsp. crushed dill weed
1/2 tsp. salt
1/4 tsp. pepper
Lettuce
4 hard cooked eggs, quartered
2 ripe tomatoes, peeled, sliced and drained

Cook potatoes whole until tender peel and cut in small squares. Prick sausages all over, poach covered in wine for 10 minutes turn once cover, uncover and brown. Drain cool cut in 1/4 inch thick slices.

Blend yogurt, onion, vinegar, dill, salt and pepper in bowl, pour over potatoes and toss. Line bowl with lettuce leaves, place potatoes, sausage on them, garnish eggs and tomatoes.