1-First Step: Cook the potatoes Place the 2 pounds of small Yukon gold or red potatoes in a saucepan. Add 1 tablespoon of the kosher salt, then pour in enough water to cover the potatoes by about 1 inch. Bring the pot to a boil over medium-high heat. Once it is boiling, lower the heat and simmer for 8 to 13 minutes, or until the potatoes are tender when pierced with a fork. Try to keep an eye on them, especially if your potatoes are on the smaller side. You want them cooked through, but not falling apart. That way, your Tzatziki Potato Salad will keep a nice texture instead of turning mushy.

2-Second Step: Prep the cucumber While the potatoes cook, grate the 1/2 medium English cucumber. After grating, squeeze out as much liquid as you can using your hands or a clean kitchen towel. This step matters because too much moisture can make the salad watery. If you are using a regular slicing cucumber instead, cut it open and remove the seeds first. You can also use about three mini cucumbers if that is what you have on hand.

3-Third Step: Build the tzatziki dressing In a large mixing bowl, combine the grated cucumber, 3/4 cup plain Greek yogurt, 2 thinly sliced scallions, 2 tablespoons chopped fresh dill, 1 tablespoon lemon juice, 1 tablespoon olive oil, 2 finely grated garlic cloves, the remaining 1 teaspoon kosher salt, and 1/4 teaspoon freshly grated black pepper. Stir everything together until the dressing looks smooth and well mixed. The flavor should taste cool, tangy, garlicky, and a little salty. If you want a thinner texture, regular yogurt works too, though the salad will be a bit looser. If you prefer a richer bite, full-fat Greek yogurt is the best choice.

4-Fourth Step: Cool and drain the potatoes When the potatoes are tender, drain them well. Let them cool for about 10 minutes. This short cooling time helps them firm up a little, so they absorb the dressing without breaking apart. Take your time here. Warm potatoes are actually good for flavor, but you do not want them so hot that they loosen the yogurt dressing too much. A gentle cool-down gives you the best texture.

5-Final Step: Mix, chill, and serve Stir the cooled potatoes into the tzatziki mixture until everything is coated. Taste and add more salt or black pepper if needed. Cover the bowl and refrigerate the Tzatziki Potato Salad for at least 3 hours before serving. That chilling time lets the flavors blend and gives the salad its best taste. Before serving, top with a little more fresh dill for garnish. This salad makes about 6 cups and serves 6, which is great for a small gathering, family dinner, or meal prep for the week. The longer it chills, the better it tastes. That is one of the best things about this recipe.