4 pounds potatoes (if the skin is thin, no need to peel them – I used tiny potatoes)
1 3/4 cups Greek yogurt
1/4 cup sour cream
2 tablespoons freshly squeezed lemon juice
1 tablespoon white wine or champagne vinegar
1 tablespoon minced fresh dill
1 medium garlic clove, minced
2 teaspoons kosher salt
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. If your potatoes are small, this should take about 20 minutes or so. Drain potatoes and let them cool completely.
Meanwhile, in the bottom of a large bowl, stir together yogurt, sour cream, lemon juice, vinegar, dill, garlic, salt and lots of freshly ground black pepper.
Grate the cucumber on a box grater or in the food processor (using the grating blade) and remove some of the excess by pressing it in a mesh sieve with a spoon or wringing it in a square of cheesecloth or a lint-free dishtowel. Add to yogurt mixture.
Once potatoes are cool, cut them into chunks. Add to sauce and stir to coat. Adjust seasonings to taste. Either eat immediately or keep in the fridge for up to three days.
Yield: ~10 servings