Put the potatoes in a large heavy pot cover with water 1 teaspoon of salt cover and bring to boil on high cooking about 15 20 minutes
Reduce heat to medium and cook another about 30 minutes or until the potatoes are soft and can be pierced easily with a fork
Remove drain off water and let potatoes cool then with your hands break them into smaller bite size pieces
Try to mash them
You want them as chunks
In another mixing bowl combine 1 teaspoon of salt the mayo yogurg olive oil lemon juice white pepper and sat
Whisk together
Put the cukes optional celery and green onions in with the cooling potatoes and toss
Add the mayo yogurt sauce and toss and blend
Add the fresh dill and toss gently
Note Taste to see if more salt is needed
Refrigerate to let the flavors blend or you can serve immediately
