Double-Dressed Potato Salad With Cucumbers

• salt and pepper to taste
• 6 tablespoons extra virgin olive oil
• 3 tablespoons apple cider vinegar
• 3 cups red new potatoes, boiled and cubed to large bite size
• 1 cucumber, peeled and sliced into thin rounds
• 3/4 cup mayonnaise
• 1/4 cup plain nonfat yogurt
• 3 tablespoons chopped shallots
• 1/4 cup sliced fresh basil, plus extra sprig for garnish

1. Place 1/2 teaspoon salt and a bit of fresh ground black pepper in a medium, non-reactive bowl
2. Add oil, stirring with a fork; stir in the vinegar a bit a time to emulsify.
3. Add the potatoes to the oil and vinegar mixture, refrigerate and let stand for at least 2 hours.
4. In a separate bowl, mix the mayo, yogurt, shallot and basil.
5. Drain the potatoes from the vinagrette (don't have to remove it all, just most) and pour the mayo dressing over them. Add the cucumber. Toss well, add salt and pepper as needed and make any other adjustments to the seasonings.

salt, extra virgin olive oil, apple cider vinegar, red new potatoes, cucumber, mayonnaise, nonfat yogurt, shallots, fresh basil

Taken from food52.com/recipes/12686-double-dressed-potato-salad-with-cucumbers (may not work)