Here it is...
Potato Cuke Salad:
Ingredients:
-3lb. potatoes (red or yukon gold)
-1-2 cucumbers
-1/2 to 1 cup greek-style yogurt, depending on how many potatoes you use
-1/2 to 1 cup Miracle Whip
-1/2 tsp. dry mustard
-2-3 tbsp. dried dill (use several sprigs if you use fresh)
-Kosher salt
-Fresh ground pepper (your choice of black, white, green, or pink, or a mixture)
-1 tsp. onion powder
-1/4 to 1/2 Vidalia onion
Method:
-Wash potatoes well, slice into 1/4" rounds, place in large saucepan or pot and cover with cold water.
-Add 1/2 tsp. salt and bring to a boil.
-Remove from heat when tender (5-8 minutes) and drain.
-Rinse with cold water to stop cooking.
-Sprinkle with Italian or balsamic salad dressing.
-Slice cucumbers and cut the slices in halves or quarters. Set aside.
-Chop the vidalia onion into medium dices, or slice thinly. Set aside.
-In a large bowl, combine the yogurt and Miracle Whip, and whisk until smooth.
-Add the onion powder and dry mustard, and whisk until smooth.
-Add 1/2 of the dill, and about 1/2 tsp. salt to taste. Add the ground pepper to taste.
-Whisk again to incorporate the salt and pepper, and stir in the onion.
-Place 1/2 of the yogurt mixture in a large bowl.
-Add the potatoes and mix lightly.
-Add the cucumbers, and mix again.
-Add the remaining yogurt mixture and sprinkle with most of the remaining dill. Mix lightly.
-Sprinkle the remaining dill on top for garnish.
-Chill or eat at room temp.
It's the best I've ever had, hands down. I've never made it myself, but whenever my old boss makes it he uses potatoes and cucumbers from his own garden, so YMMV.