tzatziki potato salad

INGREDIENTS

• 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,
• )
• Freshly ground black pepper
• 1 hothouse or English cucumber (1 pound), unpeeled but quartered lengthwise, seeds removed
• In a medium pot, cover your potatoes with cold water and bring them to a boil over high heat. Once boiling, reduce heat to medium-high and let potatoes simmer until tender enough that they can be pierced easily with a skewer or slim knife. I find that sma
• 30 minutes from the time I put them on the stove cold, but it’s best to start checking 5 to 10 minutes sooner. Drain potatoes and let them cool completely. (This is a great step to do ahead, as it seems to take potatoes forever to cool. If you’re really i