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, whisk together yogurt, mayonnaise, vinegar and pepper sauce. Stir in cranberries and let stand 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 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.
Nutrition Information Per Serving: Calories 70, Calories From Fat 10, Saturated Fat 0g, Trans Fat 0g, Total Fat 1g, Cholesterol 0mg, Sodium 70mg, Total Carbohydrate 14g, Sugars 6g, Dietary Fiber 1g, Protein 3g, Vitamin A 2%, Vitamin C 8%, Calcium 4%, Iron 2%
Recipe and photo courtesy of Cranberry Marketing Committee USA