1-First Step: Prep the potatoes and cooking pot Start by scrubbing the potatoes well, since the skin adds color, texture, and nutrients. If the potatoes are small, leave them whole or cut them into quarters or halves so they cook evenly. Place the potatoes in a saucepan and add 1 tablespoon of the kosher salt. Cover the potatoes with cold water by about 1 inch. Starting with cold water helps them cook more evenly from edge to center. Bring the pan to a boil over medium-high heat, then lower slightly and cook until the potatoes are tender, which usually takes 8 to 13 minutes depending on size.

2-Second Step: Make the cucumber base While the potatoes cook, grate the 1/2 medium English cucumber. Use the large holes on a box grater for the best texture. Then place the grated cucumber in a clean kitchen towel or paper towels and squeeze out as much liquid as possible. This step matters because too much water can thin the dressing and make the salad watery. The cucumber should still taste fresh and crisp, but not dripping wet. If you use a regular cucumber instead of English cucumber, remove the seeds first. You can also use about 3 mini cucumbers if that is what you have on hand.

3-Third Step: Mix the tzatziki-style dressing In a medium bowl, combine the squeezed cucumber, 3/4 cup plain Greek yogurt, 2 thinly sliced scallions, 2 tablespoons finely chopped fresh dill, 1 tablespoon freshly squeezed lemon juice, 1 tablespoon olive oil, 2 finely grated garlic cloves, the remaining 1 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Stir until everything looks smooth and evenly mixed. The dressing should taste creamy, tangy, and savory with a clean dill finish. If you like a stronger garlic flavor, let the dressing sit for a few minutes before adding the potatoes so the garlic can mellow into the yogurt.

4-Fourth Step: Drain and cool the potatoes When the potatoes are tender, drain them carefully in a colander. Let them cool for about 10 minutes before mixing. This brief cooling time helps them keep their shape and prevents the yogurt dressing from breaking or turning too loose. You want the potatoes warm, not hot. Warm potatoes absorb flavor nicely, while very hot potatoes can thin the yogurt and make the texture less creamy.

5-Fifth Step: Combine everything gently Add the cooled potatoes to the bowl with the yogurt mixture. Use a large spoon or spatula and stir gently so the potatoes stay mostly intact. A few broken pieces are fine, since they help thicken the salad a little, but try not to mash the whole batch. Once mixed, taste a small spoonful. If needed, add a little more salt, pepper, lemon juice, or dill. This is the best time to adjust seasoning because the potatoes have started to absorb the dressing.

6-Final Step: Chill before serving Cover the bowl and refrigerate for at least 3 hours. For the best flavor, chill it overnight. This resting time gives the garlic, lemon, dill, and yogurt time to blend into the potatoes, which makes the salad taste more complete and balanced. Before serving, stir the salad once more and garnish with extra dill. Serve chilled or slightly cool. If the salad thickens in the fridge, add a spoonful of yogurt and stir to loosen it.