Cranberry and Cucumber Potato Salad –Cranberry Bog Blog #2

26 Jun

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July is fast-approaching, so we better get our potato salad game in check. In addition to the potatoes and the dressing, I like my potato salads to have something crunchy, something pungent, and a little something unexpected.

  • Potatoes: red or yellow skinned
  • Something crunchy: usually another vegetable such as chopped cucumber or green beans, or chopped nuts or chickpeas
  • Something pungent: onion, shallot, scallion, garlic scapes
  • Something unexpected: dried cranberries, boiled egg, something pickled, or spices such as Old Bay, paprika, mustard seed, or caraway
  • Dressing: I like the creamy kinds, but keep it healthy by using mostly yogurt with a little bit of mayo or sour cream

This potato salad recipe comes from the Cranberry Marketing Committee. Who says you can’t put a little fruit in your potato salad? Potatoes with chopped cucumber, sliced scallion, and dried cranberry get tossed in an easy yogurt and sour cream dressing.

Celebrate the summer season with this Cranberry and Cucumber Potato Salad. It’ll go swell with whatever it is you’re pulling off the grill.IMG_1801Can’t get enough of the tater salads? Try this recipe for Potato Salad with Pickled Red Onion from the Figs in my Belly archives!

This is my second post as part of the Cranberry Institute’s Cranberry Bog Blogger team. Check out my first post, a Cranberry and Cilantro Quinoa Salad.

Cranberry and Cucumber Potato Salad

adapted from Cranberry Marketing Committee

makes 6 servings

Ingredients

8 ounces red or yellow-skinned potatoes

½ cup nonfat plain Greek-style yogurt

2 tablespoons sour cream or mayonnaise

1 tablespoon apple cider vinegar

½ teaspoon hot red pepper sauce

1/3 cup dried cranberries

1 cup diced cucumber

¼ cup thinly sliced scallions

Directions

Wash potatoes and cut into cubes (do not peel the potatoes). Boil  for 15-20 minutes or until almost tender. Remove from heat and drain. Let cool.

Meanwhile, in a bowl, whisk together yogurt, sour cream, vinegar and hot red pepper sauce. Stir in cranberries and let stand 20 minutes to soften cranberries slightly.

Stir the cooled potatoes, cucumber, and scallions into the 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.

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