• 1 1/2 lb. baby potatoes, halved
• 1 tbsp.sea salt
• 1 cucumber chopped
• 40 g chopped dill pickles
• 25g freshly chopped dill
• 1 red onion diced
• 2 cloves garlic, grated
• Zest of ½ lemon
• 2 tbsp. lemon juice
• 1 tsp. granulated sugar
• 1/2 tsp. freshly ground black pepper
• 3 tbsp. whole plain Greek yoghurt
• 2 tbsp. mayonnaise

In a large pot, cover potatoes with water and season with 2 teapoons salt. Bring water to a boil

and cook until potatoes are easily pierced with a knife, 12 to 15 minutes.

Meanwhile, in a large bowl, stir together all remaining ingredients.

When potatoes are cooked, drain well and add to bowl while hot. Fold into dressing until well

combined and let cool

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