Bright Lemon and Dill Potato Salad with Yogurt

Scrub the potatoes clean and cut into even-sized chunks, about 3-4 cm. Place in a large pot and cover with cold salted water.

Bring to a boil over high heat, then reduce to a steady simmer. Cook for 20-25 minutes until fork-tender but not falling apart.

Drain the potatoes and spread on a clean kitchen towel or baking sheet. Let them steam dry and cool slightly, about 10 minutes.

While the potatoes cool, peel and mince the garlic cloves finely. Zest the lemon and then juice it completely.

In a large mixing bowl, combine the yogurt, lemon juice, lemon zest, minced garlic, olive-oil, salt, and black-pepper. Whisk vigorously until smooth and slightly aerated.

Add the slightly cooled potatoes to the bowl with the dressing. Toss gently with a wooden spoon, being careful not to break the potato pieces.

Finely chop the fresh dill and parsley. Slice the scallions into thin rounds, using both white and green parts.

Fold in the chopped dill, parsley, and sliced scallions. Stir everything together with a spoon of yogurt stirred in at the end for extra tanginess.

Taste and adjust seasoning with an extra squeeze of lemon or a pinch of salt if needed.

Cover the salad and refrigerate for at least 30 minutes to let the flavors meld together.

Before serving, give the salad a gentle stir and add a final sprinkle of fresh dill on top. Serve cold or at room temperature alongside crusty bread.