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Ingredients

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• 4 pounds potatoes (I like tiny Yukon golds, but you can use whatever boiling potatoes you like for salads)
• 1 3/4 cups Greek yogurt (I used full-fat but I think other fat levels would work)
• 1/4 cup sour cream
• 2 tablespoons freshly squeezed lemon juice (from half a big lemon)
• 1 tablespoon white wine vinegar
• 1 tablespoon minced fresh dill
• 1 medium garlic clove, minced
• 2 teaspoons kosher salt (I use Diamond brand; use less if you use another,
• read why here
• Freshly ground black pepper
• 1 hothouse or English cucumber (1 pound), unpeeled but quartered lengthwise, seeds removed