Independence Day is one of my favorite holidays, both for what it represents and for the amazing food that goes along with any 4th of July celebration.  Of course, the typical 4th of July fare is a bit on the heavy side, which isn't always compatible with a bikini-ready summer, so I was thrilled when the folks at Cooking Light sent over these yummy-sounding recipes, which put a lighter spin on two traditional 4th of July favorites.

Creamy Buttermilk-Herb Potato Salad
From the Cooking Light Big Book of Salads
Makes 8 servings (serving size approximately 1 cup)

Ingredients:
3 pounds small red potatoes, quartered
1/2 cup creme fraiche or sour cream
1/3 cup nonfat buttermilk
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh dill
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 large garlic clove, minced
Dill sprigs (optional)

Directions:
Please potatoes in a Dutch oven and cover them with water.  Bring to a boil, reduce heat, and simmer 15 minutes or until just tender; drain.  Cool 30 minutes.
Combine creme fraiche and next 7 ingredients (through garlic) in a large bowl; stir with a whisk.  Add warm potatoes; toss gently to coat.  Garnish with dill sprigs, if desired. 
Serve at room temperature or chilled.

Mini Lamb Burgers with Blue Cheese
From Cooking Light Way to Cook: Grilling
Makes 8 servings (serving size 1 slider)

Ingredients:
1 1/4 teaspoons olive oil
1 2/3 cups thinly sliced onion (about 1 large)
3/4 teaspoon brown sugar
3/8 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
13 ounces lean ground lamb
Cooking spray
8 (1.3-ounce) mini sandwich buns, toasted
1 cup arugula leaves
2 tablespoons crumbled blue cheese

Directions:
Heat oil in a large nonstick skillet over medium heat.  Add onion and sugar to pan; cook 10 minutes, stirring frequently.  Stir in 1/8 teaspoon salt.  Reduce heat; cook 8 minutes or until tender and browned, stirring occasionally.  Keep warm.
Preheat grill to high heat.
Combine remaining 1/4 teaspoon salt, pepper and lamb in a large bowl.  Divide lamb mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty.  Press a nickel-sized indentation in the center of each patty.  Place patties on grill rack coated with cooking spray.  Grill 3 minutes on each side.  
Place arugula evenly on bottom halves of buns; top with 1 patty, 1 1/2 tablespoons caramelized onion, and about 3/4 teaspoon blue cheese.  Cover with top halves of buns.