8 oz. small red or yellow-skinned potatoes
½ c. non-fat plain Greekstyle yogurt
2 Tbsp. reduced-fat mayonnaise
1 Tbsp. white balsamic or cider vinegar
½ tsp. hot red pepper sauce
1/3 c. dried cranberries
1 c. seedless cucumber, diced
¼ c. scallions, thinly sliced
- 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.
Yield: 6 servings