A potato salad makeover that will keep this 4th of July picnic food tradition alive, sans the calories.
Disclosure: The Cranberry Institute has sent me research updates, cranberry tips, some seasonal recipes as well as dried cranberries. In exchange, I’m sharing this information with you. I was not financially compensated to write this post. Opinions are my own.
When you’re at a picnic or bbq, do you try to keep a safe distance between yourself and the potato salad? After all, nothing that tastes that good could be healthy, right? What if I told you, one serving of this potato salad has no more calories than an apple? Today’s post includes the recipe for this summer classic made lighter and with a few unexpected ingredients. It clocks in at only seventy calories and 3 grams of protein per serving. Nonfat Greek yogurt combined with reduced fat mayonnaise are swapped for regular mayonniase. I love the flavorful twist of sweet of dried cranberries contrasted with the heat of red hot pepper sauce! Now don’t thank me, thank the Cranberry Institute; they sent me this recipe to share with you. When it comes to dried cranberries, the total amount of sugar is equal to that of other dried fruits, like raisins or dried cherries. One-quarter of a cup of dried cranberries is equal to 1/2 cup fruit, according to My Plate. Enjoy, and please have a happy and safe Fourth of July!
Cranberry and Cucumber Potato Salad
A potato salad makeover adds in dried cranberries and fresh cucumber and is lighter than the traditional picnic food.
- 8 oz. small red or yellow-skinned potatoes
- 1/2 cup nonfat 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 diced seedless cucumber
- 1/4 cup thinnly 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 sit 20 minutes to soften cranberries slightly.
3. Stir in potatoes, cucumber and sacllions into yogurt-cranberry mixture and toss to coat. Ajust seasonings as needed. Cover and refrigerate at least one 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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Appreciate this post. Will try it out.
When I read the title…well, I wasn’t sure. But now I see it…sweet, spicy, salty, creamy, crunchy. Oh man, this salad has it all!
Jennifer @NourishedSimply says
What a great twist on potato salad. Traditional potato salad can be so boring. Not with this recipe. Low the cranberry addition!
Selena @ The Nutritious Kitchen says
Ahh I love this idea of a potato salad! It’s so different and sounds refreshing!! Love the cranberries + cucumbers…perfect for the fourth! Pinning 🙂
Diane Boyd says
Hi Selena, Thank you! And yes it’s perfect for the 4th because it’s a delicious picnic food that will go with just about any bbq. But also, cranberries are one of 3 native American fruits!