A potato salad makeover adds in dried cranberries and fresh cucumber and is lighter than the traditional picnic food.
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.