Potato Salad with Sour Cream and Cucumbers

Cooked potatoes in large saucepan of boiling water until firm-tender, about 10 minutes. Drain thoroughly. Do not cool.

Whisk sour cream, mayonnaise, and dill in medium bowl until smooth; stirring cucumber, salt, and pepper. Add warm potatoes to sour cream mixture; toss gently until well combined. Refrigerate, covered, until chilled.