Cranberry Potato & Cucumber Salad

Makes 6 Servings


1/2 pound small red or yellow-skinned potatoes 

½ cup non-fat plain Greek-style yogurt 

2 tablespoon reduced-fat mayonnaise 

1 tablespoon white balsamic or cider vinegar 

½ teaspoon hot red pepper sauce 

1/3 cup Paradise Meadow Whole Cooking & Baking 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. Diced apple or pear may be substi­tuted for cucumber. Sprinkle with chopped, toasted pecans or walnuts to garnish, if desired.

Tips and tricks for cooking & baking with cranberries.