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Stir vinegars and 1 1/2 tablespoons of Kosher salt in small bowl until salt dissolves.", "Place sliced cucumbers, 1/2 cup fresh dill in aheavy 1-gallon resealable plastic bag.", "Add vinegar mixture; seal bag. Turn several times to coat. Refrigerate overnight, turning bag occasionally.", "Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain.", "Peel potatoes; quarter lengthwise. Cut crosswise into 1/2-inch-thick slices. Place potatoes in large bowl; sprinkle generously with Kosher salt and pepper.", "Place warm, sliced potatoes in colander /sieve under a large bowl. Pour cucumber mixture ( shallot, onion, and 3 Tbsp of dill) over the potatoes and mix well. Take the large bowl under the colander with the brine and repeat; pouring over the potatoes and cucumbers allowing brine to drain away.", "Let stand 1 hour, refrigerated in the colander with a plate underneath. Season to taste with salt and pepper. Empty drained cucumber and potato mixture in a large bowl. Gently mix in yogurt and mayonnaise. At this stage your salad is ready and can be kept in the fridge for the flavors to meld or served immediately.", "To service, place refrigerated potato and cucumber mixture into large bowl. Garnish the salad with shredded carrots and radishes.(optional)", "Garnish with Fresh Sprigs of Dill (optional)"]
