Cranberry and Cucumber Potato Salad

A potato salad makeover that will keep this 4th of  July picnic food tradition alive, sans the calories.

Cranberry and Cucumber Potato SaladDisclosure: 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 & Cucumber Potato Salad

Cranberry and Cucumber Potato Salad

Serves (serves 6)     adjust servings

Ingredients

(serves 6)

  • 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

Instructions

  1. 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. 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. 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.

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Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 91kcal Calories from fat 27
% Daily Value
Total Fat 3g 5%
Saturated Fat 1g 5%
Cholesterol 3mg 1%
Sodium 61mg 3%
Carbohydrate 14g 5%
Dietary Fiber 1g 4%
Sugars 6g
Protein 3g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g

Quinoa Pilaf with Pistachios and Cranberries

It’s a celebration and we’re playing a party game to commemorate the 42nd month of the Recipe Redux. Cheers! So here’s how the game works. Grab the nearest cookbook and redux the recipe on page 42 or 142.

Cook Time 20 minutes Total Time 20 mins
Serves 6     adjust servings


Ingredients

(serves 4-6)

  • 1 1/2 cups quinoa, rinsed
  • 2 tablespoons unsalted butter
  • 1 small onion, chopped fine
  • 1/2 teaspoon sea salt
  • 1 3/4 cup water
  • 3 tablespoons chopped fresh flat leaf parsley
  • 3 scallions, sliced
  • 1 tablespoon lemon juice
  • 1/2 cup dried cranberries
  • 1/2 cup shelled pistachios

Instructions

  1. 1. In a medium saucepan, toast quinoa over medium-high heat, stirring frequently until quinoa is fragrant, 5 to 7 minutes. Transfer quinoa to bowl and set aside.
  2. 2. In same saucepan, melt butter over medium-low heat. Add onion and sea salt; cook stirring frequently, until onion is soft and golden light in color, 5-7 mintutes.
  3. 3. Increase heat to medium-high and stir in water and quinoa. Bring to simmer, cover, reduce heat to low. Simmer until grains are just tender and liquid is absorbed, 18-20 minutes, stirring halfway throught cooking.
  4. 4. Remove pan from heat. Add dried cranberries. Cover and let sit for 10 minutes. Fluff quinoa with fork. Stir in parsely, sliced scallions, lemon juice, and pistachios. Serve immediately or refrigerate and serve cold.

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Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 287kcal Calories from fat 101
% Daily Value
Total Fat 11g 17%
Saturated Fat 3g 15%
Transfat 0g
Cholesterol 10mg 3%
Sodium 168mg 7%
Carbohydrate 40g 13%
Dietary Fiber 5g 20%
Sugars 8g
Protein 8g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g


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