1-First: place the potatoes and 1 tablespoon kosher salt in a large saucepan; cover with cool water by 1 inch, bring to a boil, reduce heat, and simmer for 10 to 12 minutes until potatoes are tender. Then, drain and rinse them briefly under cold water until cool enough to handle but still warm. This step helps the potatoes absorb the dressing better while maintaining their shape.

2-Next: thinly slice the scallions and mince the garlic, then juice the lemon to get 1/4 cup juice. In a large bowl, combine the lemon juice, sliced scallions, minced garlic, olive oil, the remaining 1/2 teaspoon kosher salt, and black pepper; whisk to combine for a tangy dressing. Pick and finely chop the oregano leaves and dill fronds to about 1/4 cup and 2 tablespoons, respectively, and crumble the feta cheese.

3-Once the potatoes are ready, halve or quarter them and add to the bowl with the dressing. Toss in the chopped herbs and crumbled feta, then mix gently to combine everything evenly. Let the salad sit for 10 minutes to allow the flavors to meld, making it taste even better.

4-For added tips, remember to use Yukon gold potatoes as they hold their shape well when cooked, as mentioned in the original recipe details. Rinse and scrub 2 pounds of baby potatoes thoroughly, place them in a large pot, cover with cold water, add a pinch of salt, and bring to a boil for 15-20 minutes until tender but not mushy, as outlined in the guide. While potatoes cool, prepare the dressing by whisking ingredients together, and finally, chill if desired before serving.