Cranberry Potato Cucumber Salad

Level Easy
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  • Ingredients:
  • 8 oz. small red or yellow-skinned potatoes
  • 1/2 cup non-fat plain Greek-style yogurt
  • 2 T reduced-fat mayonnaise
  • 1 T white balsamic or cider vinegar
  • 1/2 tsp. hot red pepper sauce
  • 1/3 cup dried cranberries
  • 1 cup diced seedless cucumber
  • 1/4 cup thinly sliced scallions
  1. Wash potatoes and boil with skin on for 15-20 minutes or until almost tender. Remove from heat and drain. Cool. Cube and hold. 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.
  2. Variations: Diced crisp apple or pear may be substituted for cucumber. Try sprinkling with chopped, toasted pecans or walnuts to garnish, if desired.
  • Ingredients:
  • 8 oz. small red or yellow-skinned potatoes
  • 1/2 cup non-fat plain Greek-style yogurt
  • 2 T reduced-fat mayonnaise
  • 1 T white balsamic or cider vinegar
  • 1/2 tsp. hot red pepper sauce
  • 1/3 cup dried cranberries
  • 1 cup diced seedless cucumber
  • 1/4 cup thinly sliced scallions
  1. Wash potatoes and boil with skin on for 15-20 minutes or until almost tender. Remove from heat and drain. Cool. Cube and hold. 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.
  2. Variations: Diced crisp apple or pear may be substituted for cucumber. Try sprinkling with chopped, toasted pecans or walnuts to garnish, if desired.