Ingredients

Ingredients

1 1/2 lb. baby red potatoes, halved
1 tbsp. kosher salt, divided
2 Persian cucumbers, chopped
1/2 c. chopped dill pickles
1/4 c. freshly chopped dill
1/2 c. diced red onion
2 cloves garlic, grated
Zest of ½ lemon
2 tbsp. lemon juice
1 tsp. granulated sugar
1/4 tsp. MSG (optional)
1/2 tsp. freshly ground black pepper
2/3 c. whole plain Greek yogurt
2 tbsp. mayonnaise
Smoked paprika, for garnish (optional)

Directions

Directions

Step 1
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. 
Step 2
Meanwhile, in a large bowl, stir together all remaining ingredients. 
Step 3
When potatoes are cooked, drain well and add to bowl while hot. Fold into dressing until well combined and let cool.
Step 4
Garnish with paprika before serving, if desired.