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The secret is to par-boil the potatoes until they are fork-tender. The rest is quick and easy! adapted from southernliving.com
Bring the potatoes, 1/4 cup of the salt, and water to cover to a boil in a large saucepan over high heat. Reduce heat to medium-low, and simmer until tender when pierced with a fork, about 15 minutes. Drain and cool for 5 minutes. Cut potatoes in quarters.
Preheat grill to medium (about 400°F). Toss potatoes with 2 tablespoons olive oil and pepper in a large bowl. Grill potatoes, cut side down and covered with grill lid, until lightly charred, about 8 minutes. Turn to the other cut side and grill, covered with grill lid, 2 more minutes. Transfer to a bowl, and cool 5 minutes.
Whisk together sour cream, mayonnaise, vinegar, garlic, oregano, chives and parsley in a medium bowl. Gradually whisk in 1/4 cup of the olive oil, 1/4 teaspoon of the pepper, and remaining 1/2 teaspoon salt.
Toss together the cucumber, sweet onion, potatoes, and 1 cup of the dressing. Serve with remaining dressing.
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