Sweet Potato Salad With Dried Cranberries

1. 1

   Place potatoes in a 2 quart saucepan. Add enough water to cover potatoes and heat to boiling over medium-high heat.

2. 2

   When potatoes start to boil, reduce heat to low; simmer 9-11 minutes or until potatoes are fork tender. Drain; cool for 15 minutes.

3. 3

   Mix remaining ingredients in large bowl.

4. 4

   Gently stir cooled potatoes into yogurt mixture until well coated.

5. 5

   Refrigerate for 1 hour.

* Per serving · 4 servings · Values may vary.

No additional tips available.