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.