8 oz. small red or yellow-skinned potatoes
½ cup non-fat plain Greekstyle 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
1. 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.
2. In a bowl, whisk together yogurt, mayonnaise, vinegar and pepper sauce. Stir in cranberries and let stand 20 minutes to soften cranberries slightly.
3. 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.
Yield: 6 servings
Recipe and photo courtesy of U.S. Cranberry Marketing Committee. We featured this recipe in the June|July 2015 issue of Wisconsin Farm Bureau Federation’s Rural Route.