Cranberry & Cucumber Potato Salad

Website PicsDisclosure: I was not compensated to write this blog post. I was however sent cranberries along with other supplies and information from The Cranberry Institute. All opinions stated are my own.

Here is another simple summer recipe that doesn’t require turning on the oven. It is easy to substitute a few of the veggies with your favorites or what you have on hand. The cranberries do add a different flavor. This salad makes a nice side dish to take to a party or BBQ.


Yield: 6 servings


8 oz. small red or yellow-skinned potatoes
½ cup nonfat plain Greek-style yogurt
2 Tbsp. reduced-fat mayonnaise
1 Tbsp. white balsamic or cider vinegar
½ tsp. hot red pepper sauce
⅓ 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.

Mix it up! Switch out cucumber for diced apple or pear, or try it garnished with chopped, toasted pecans or walnuts.

Nutrition Information Per Serving: Calories 70, Calories from Fat 10, Saturated Fat 0g, Trans Fat 0g, Total Fat 1g, Cholesterol 0mg, Sodium 70mg, Total Carbohydrate 14g, Sugars 6g, Dietary Fiber 1g, Protein 3g, Vitamin A 2%, Vitamin C 8%, Calcium 4%, Iron 2%

Recipe courtesy of the Cranberry Marketing Committee,