Start by thoroughly washing and quartering your red potatoes. Place them into a large pot and cover with cold water. Bring to a rolling boil over medium-high heat, then reduce to a simmer and cook for 20-25 minutes until the potatoes are fork-tender.

Once boiled, carefully drain the potatoes in a colander and let them cool completely. To speed up cooling, rinse under cold water for a minute.

In a large mixing bowl, combine the Greek yogurt, sour cream, fresh lemon juice, white wine vinegar, minced garlic, and chopped dill. Mix until smooth and well integrated.

Shred your English cucumber into fine pieces. Press the shreds between paper towels to remove excess moisture.

Gently fold the drained cucumber into the creamy yogurt mixture, then add the cooled potatoes and stir to coat evenly.

Season the Tzatziki Potato Salad generously with salt and pepper. Serve immediately or refrigerate to chill for an hour.