Preheat oven to 400°. Toss potatoes with oil in a large bowl; sprinkle with salt. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake for 30-35 minutes or until tender, stirring once. Place potatoes in a large bowl. Combine cranberry sauce and vinaigrette in a small bowl. Microwave, uncovered, on high for 1 minute or until heated through. Pour over potatoes; toss to coat. Add remaining ingredients; mixing well. Makes 6 servings. Nutrition Facts: 1 cup equals 305 calories, 14 g fat (2 g saturated fat), 5 mg cholesterol, 452 mg sodium, 42 g carbohydrate, 4 g fiber, 6 g protein. 2010 Ultimate Cranberry Recipe Contest Finalist Gloria Piantek, West Lafayette, IN