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
