Salad with hot potatoes
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Boil the potatoes in their skins for 15-20 minutes, then leave to cool. Peel a squash, grate it and put it in a bowl. Along with the pickled cucumber, carrot and red pepper cut into small cubes, salt and pepper.
Separately mix sour cream, yogurt and crushed garlic. Pour the sauce over the potatoes and mix gently. Serve hot or cold, with parsley or green dill.