What you'll need:
Wash potatoes and boil with skin on for 15-20 minutes or until almost tender. Remove from heat and drain. Cool. Cut into cubes and set aside.
In a bowl, whisky together yogurt, mayonnaise, vinegar and pepper sauce. Stir in cranberries and let stand for 20 minutes to soften cranberries slightly.
Stir potatoes, cucumber and scallions into yogurt-cranberry mixture and toss to coat. Adjust seasoning as needed.
Cover and refrigerate for at least 1 hour before serving.
Variations: Diced apple or pear may be substituted for cucumber. Sprinkle with chopped, toasted pecans or walnuts to garnish, if desired
Recipe courtesy of the Cranberry Marketing Committee USA