1-First Step: Cook the potatoes Place the 2 pounds of potatoes in a saucepan and add 1 tablespoon of kosher salt. Cover them with water by 1 inch. Bring the water to a boil over medium-high heat, then lower the heat and simmer for 8 to 13 minutes. The potatoes should be tender when pierced with a fork, but not falling apart. If you are using small Yukon gold potatoes, they often cook a little faster. Red potatoes can also hold their shape nicely. Either one works well, and a mix of both gives the salad a nice look and a balanced texture.

2-Second Step: Prep the cucumber While the potatoes cook, grate the 1/2 medium English cucumber. Then squeeze out the excess liquid. This step matters because watery cucumber can thin the dressing and make the salad loose. A clean kitchen towel, cheesecloth, or even your hands can help press out the moisture. If you need to use a regular slicing cucumber, remove the seeds first. Another easy option is to use about three mini cucumbers. That gives you the fresh cucumber flavor without extra water in the dressing.

3-Third Step: Mix the tzatziki-style dressing In a large bowl, mix the grated cucumber with the Greek yogurt, scallions, dill, lemon juice, olive oil, garlic, the remaining 1 teaspoon of kosher salt, and black pepper. Stir until the dressing looks smooth and evenly mixed. The smell will already remind you of tzatziki sauce, which is exactly why this potato salad tastes so fresh. The yogurt should be thick and creamy. Full-fat Greek yogurt gives the richest result, but low-fat or nonfat yogurt can still work. If you use regular yogurt instead, the dressing will be thinner, so the final salad may feel a bit softer.

4-Fourth Step: Drain and cool the potatoes Drain the potatoes well once they are tender. Let them cool for about 10 minutes before mixing them with the dressing. They should still be warm, but not steaming hot. That way, they absorb flavor without breaking apart. At this stage, you can taste a potato piece if you want to check the salt level. If needed, you can add a little more kosher salt later after the salad chills.

5-Fifth Step: Combine everything Stir the warm potatoes into the yogurt mixture until they are coated on all sides. Take your time here so the potatoes stay mostly intact. A large spoon or silicone spatula works best. You want the cucumber, dill, and yogurt to cling to the potatoes, not get lost at the bottom of the bowl. This is the moment when the salad really starts to look like a true Tzatziki Potato Salad. The potatoes should be creamy, lightly herby, and speckled with scallions and cucumber.

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 lets the flavors come together and gives the potatoes a better chance to soak up the dressing. In fact, the flavor usually improves after several hours or overnight. Before serving, taste the salad and add more salt or pepper if needed. Garnish with extra dill for a fresh finish. Serve it cold or lightly chilled alongside grilled chicken, burgers, fish, roasted vegetables, or sandwiches.