1-First step: Prep the potatoes and vegetables Start by scrubbing the potatoes well. If they are on the small side, leave them whole or cut them into halves. If they are a little bigger, quarter them so they cook evenly. The pieces should be about bite-size so they soak up the dressing later without falling apart. Next, halve the English cucumber lengthwise, scoop out the seeds if they are very watery, and grate or finely chop the cucumber. If the cucumber seems especially wet, press it gently in a clean kitchen towel or paper towel so the dressing does not get watery. Slice the scallions thinly, finely grate the garlic, chop the dill, and squeeze the lemon juice.

2-Second step: Boil the potatoes Place the potatoes in a large pot and cover them with cold water by a couple of inches. Add 1 tablespoon kosher salt to the water. Bring the pot to a boil over high heat, then lower the heat a bit and simmer until the potatoes are fork-tender, about 12 to 15 minutes depending on size. Do not overcook them. Soft potatoes can break apart when you mix the salad. You want them tender enough to bite through but firm enough to keep their shape. This is especially important if you plan to serve the salad later at a picnic or cookout.

3-Third step: Drain and cool the potatoes Drain the potatoes well in a colander. If you want to stop the cooking quickly, spread them on a sheet pan or transfer them to a bowl for a few minutes to cool. You can also rinse them lightly with cool water if you want them to chill faster, but be sure to drain them well afterward. Once the potatoes are cool enough to handle, transfer them to a large mixing bowl. A little warmth helps them absorb the dressing better, so they do not need to be completely cold before you toss them.

4-Fourth step: Mix the tzatziki dressing In a medium bowl, stir together the Greek yogurt, cucumber, scallions, dill, lemon juice, olive oil, garlic, 1 teaspoon kosher salt, and black pepper. Taste the dressing and adjust it with a little more salt or pepper if needed. The dressing should taste bright, creamy, and a little garlicky. If you like a stronger dill flavor, add another small spoonful. If you want it a little looser, you can stir in a teaspoon of water or extra lemon juice. For a richer result, use full-fat yogurt, which gives the salad a thicker and smoother texture.

5-Fifth step: Toss everything together Pour the tzatziki dressing over the potatoes and gently fold until every piece is coated. Be patient here. Stirring too hard can mash the potatoes, and this salad is best when the chunks stay intact. If the salad looks a little dry, add a small spoonful of extra yogurt or a drizzle of olive oil. Let the salad sit for at least 15 to 20 minutes before serving so the flavors can blend. If you have more time, chilling it for about 1 hour gives even better flavor. The potatoes absorb the garlic, dill, and lemon in the best way during that rest time.

6-Final step: Finish and serve Taste the salad one more time before serving. Add more salt, pepper, or lemon juice if it needs a boost. Sprinkle extra dill over the top for a fresh finish. If you want to make it look a little more polished, add a few extra scallion slices and a light grind of black pepper right before it hits the table. This Tzatziki Potato Salad is great cold or slightly cool, and it pairs well with grilled meats, roasted vegetables, sandwiches, or a simple green salad. If you are packing it for travel, keep it chilled until serving time.