This is cool and refreshing, and will become your go-to potato salad.
|4 lb||potatoes (small boiling)|
|1 3⁄4 c||yogurt (Greek)|
|1⁄4 c||sour cream|
|2 T||lemon juice|
|1 T||white wine vinegar|
|1 T||dill (fresh, minced)|
|1 clv||garlic (minced)|
|black pepper (freshly ground)|
|1||cucumber (about 1 lb, unpeeled, quartered lengthwise, seeds removed)|
Place the potatoes in a large pot and cover with cold water. Bring to a boil over high heat. Reduce to medium-high and simmer until cool enough to be pierced with a skewer, about 20-35 min. Drain, and allow to cool completely.
Place yogurt, sour cream, lemon juice, vinegar, dill, garlic, salt, and ground pepper in a large bowl. Stir to combine.
Grate cucumber on a box grater. Place the cucumber on a clean dish towel and bundle it up and squeeze the water out. Add it to the yogurt mixture.
When the potatoes are cool, cut them into chunks. Add them to the bowl of cucumbers and yogurt sauce and fold the ingredients together. Adjust seasoning as needed, and serve. Keeps covered in the fridge for up to three days.