Tzatziki Potato Salad

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smitten kitchen

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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

Freshly ground black pepper

1 hothouse or English cucumber (1 pound), unpeeled but quartered lengthwise, seeds removed

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