Here's one for folks who would rather skip the mayonnaise. It's a bit more tangy, but delightfully fresh!
1 ¾ cup Greek style yogurt
¼ cup sour cream
2 tablespoons lemon juice
1 tablespoon white wine vinegar
1 tablespoon minced fresh dill
1 garlic clove minced
2 teaspoon sea salt
Fresh ground black pepper
1 cucumber unpeeled but quartered lengthwise seeds removed
In a medium pot cover the potatoes with cold water and bring them to a boil over high heat. Cover and reduce heat to medium. Let potatoes simmer until fork tender. This should take about 30 minutes. Let cool completely.
In the bottom of a large bowl stir together the yogurt, sour cream, lemon juice, vinegar, dill, garlic, salt and black pepper.
Grate the cucumber on a box grater. Remove excess water by squeezing with your hands. Add to the yogurt mixture.
Cut the potatoes into quarters or smaller and add to the yogurt mixture. Stir to coat.