Cranberry, Potato & Cucumber Salad

What You'll Need:

Cranberry, Potato & Cucumber Salad
  • 8 oz. small red or yellow-skinned potatoes
  • ½ cup non-fat plain Greek-style yogurt
  • 2 T reduced-fat mayonnaise
  • 1 T white balsamic or cider vinegar
  • ½ tsp. hot red pepper sauce
  • 1/3 cup dried cranberries
  • 1 cup diced seedless cucumber
  • ¼ cup thinly sliced scallions

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