1-First Step: Cook the potatoes Place the 2 pounds of potatoes and 1 tablespoon of the kosher salt in a medium saucepan. Cover them with water by about 1 inch. Bring the pot to a boil over medium-high heat, then lower the heat and let the potatoes simmer for 8 to 13 minutes. You want them fork-tender, not falling apart. If the potatoes are small, they may cook on the faster end of the range. Check them early with a fork so you do not overcook them. Soft potatoes can turn mushy when mixed with the dressing, so keep an eye on them near the end.

2-Second Step: Prep the cucumber While the potatoes cook, grate 1/2 medium English cucumber. After grating, place the cucumber in a clean kitchen towel and squeeze out as much liquid as possible. This step matters because too much water can thin the dressing and make the salad less creamy. You want the cucumber to stay fresh and crisp in flavor, but not watery. If you skip this part, the dressing may loosen too much after chilling.

3-Third Step: Mix the tzatziki dressing In a large bowl, combine the grated cucumber, 3/4 cup plain Greek yogurt, 2 thinly sliced scallions, 2 tablespoons chopped fresh dill, 1 tablespoon freshly squeezed lemon juice, 1 tablespoon olive oil, 1 teaspoon kosher salt, the finely grated garlic from 2 cloves, and 1/4 teaspoon freshly ground black pepper. Stir until the mixture looks smooth and well blended. This is the heart of the recipe, so taste the dressing before tossing it with the potatoes. You can add a little more salt or pepper if needed. If you like a stronger herb flavor, add a small pinch more dill at this stage.

4-Fourth Step: Drain and cool the potatoes When the potatoes are tender, drain them well and let them sit for about 10 minutes. This cooling period helps the potatoes absorb flavor without breaking apart. If they are too hot, the yogurt dressing can loosen too much when mixed in. For the best texture, the potatoes should still be slightly warm, but not steaming. That is the sweet spot for a potato salad like this one.

5-Fifth Step: Toss everything together Once the potatoes have cooled for about 10 minutes, add them to the bowl with the tzatziki dressing. Gently toss until the potatoes are coated. Use a light hand so the potato pieces stay intact. A rubber spatula or large spoon works well here. If you want the potatoes to keep their shape, fold rather than stir aggressively. The goal is a creamy coating on every piece, not mashed potatoes.

6-Final Step: Chill and serve Cover the bowl and refrigerate the salad for at least 3 hours or up to 1 day. This resting time gives the dill, garlic, lemon, and cucumber time to blend with the potatoes. Before serving, taste again and adjust the seasoning if needed. Add extra dill on top as a garnish. The salad tastes best cold or cool, which makes it a great side for cookouts, potlucks, and meal prep. If the salad seems a little thicker after chilling, stir in a spoonful of yogurt or a small splash of lemon juice to loosen it up.