1-First step: Prep the potatoes and cucumberScrub the 2 pounds of small Yukon gold or red potatoes well. If they are under 2 inches wide, leave them whole or cut them in half; if they are a little larger, cut them into quarters so they cook evenly. Place the potatoes in a large pot and cover them with cold water by about 1 inch, then add 1 tablespoon of the kosher salt.While the potatoes cook, grate or finely chop the 1/2 medium English cucumber. A box grater works well, but a food processor can save time. Place the cucumber in a clean towel or several layers of paper towel and squeeze out as much moisture as you can. This step matters because extra water can thin the Greek yogurt potato salad dressing.

2-Second step: Boil the potatoes until tenderBring the pot to a boil over medium-high heat, then lower the heat and simmer gently. Small potatoes usually take about 12 to 15 minutes, depending on size. You want them fork-tender, not falling apart.Drain the potatoes well and let them cool until they are warm or completely cool, depending on how you like your picnic potato salad. If you are in a hurry, spread them on a sheet pan so the steam escapes faster. Cooling them helps the dressing cling better instead of melting off.

3-Third step: Mix the tzatziki-style dressingIn a large bowl, combine the 3/4 cup plain Greek yogurt, squeezed cucumber, 2 medium thinly sliced scallions, 2 tablespoons chopped fresh dill, 1 tablespoon freshly squeezed lemon juice, 1 tablespoon olive oil, 2 finely grated garlic cloves, 1 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Stir until the dressing looks creamy and evenly mixed.Taste it before adding the potatoes. If you like a stronger lemon flavor, add a few drops more juice. If the dressing tastes too sharp, a pinch more yogurt or a small drizzle of olive oil can smooth it out. This is the point where the Tzatziki recipe really starts to smell like the real thing.

4-Fourth step: Toss everything togetherAdd the cooled potatoes to the bowl and gently fold them through the dressing. Use a spatula or big spoon so you do not break the potatoes apart. Coat each piece well, then taste again and adjust with more salt or black pepper if needed.If you want a more loaded Greek yogurt potato salad, you can add extras like feta, olives, or chopped tomatoes. Those are not required, but they can give the dish a more Mediterranean feel. If you prefer the cleanest tzatziki flavor, keep it simple and let the herbs do the talking.

5-Fifth step: Chill and finishCover the bowl and chill the salad for at least 1 hour. This gives the potatoes time to soak up the tzatziki flavor and makes the salad taste even better. Right before serving, sprinkle on more fresh dill and a little black pepper.For the best texture, serve this Tzatziki Potato Salad cold or lightly cool. It pairs nicely with grilled chicken, fish, burgers, or a spread of picnic snacks. If you are serving guests, place it in a shallow bowl so the garnish looks fresh and the salad stays chilled longer.