Cranberry Potato and Cucumber Salad

What you'll need:

• 8 oz. small red or yellow-skinned potatoes

• 1/2 cup non-fat plain Greek-style yogurt

• 2 tablespoons reduced-fat mayonnaise

• 1 tablespoon white balsamic or cider vinegar

• 1/2 teaspoon hot red pepper sauce

• 1/3 cup dried cranberries

• 1 cup seedless cucumber diced

• 1/4 cup scallions thinly sliced

Serves 6

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, whisky together yogurt, mayonnaise, vinegar and pepper sauce. Stir in cranberries and let stand for 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 for 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

Recipe courtesy of the Cranberry Marketing Committee USA