Place potatoes in a medium pot of salted water and
cover with 2 inches of water. Bring to boil and
cook under tender, 15-20 minutes. Drain in
strainer and rinse under cold water. Set aside in
fridge.
Toss cucumber, garlic, lemon zest, mayo and 3Tb
sour cream, dill, and lemon juice to taste, into a
bowl. Season with pepper and salt. Place in
fridge.
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