Start by placing the quartered red potatoes in a large pot, covering them with cold water. Bring to a boil over high heat, then reduce to medium and simmer for about 20-25 minutes until fork-tender. Drain and cool.

In a mixing bowl, combine Greek yogurt, sour cream, lemon juice, white wine vinegar, chopped dill, and minced garlic. Whisk until smooth and creamy.

Shred the English cucumber and place it between paper towels, pressing down to absorb excess moisture.

Gently stir the drained cucumber into the tzatziki dressing, then fold in the cooled potatoes until well coated.

Season with salt and pepper to taste. Serve immediately or chill for at least 30 minutes to enhance flavors.

Optionally, garnish with crumbled feta cheese and fresh mint before serving.