Wash the potatoes thoroughly under cold running water, then cut them into 1-inch cubes. Bring a large pot of salted water to a boil while you're prepping. Once boiling, add the potato cubes and cook for 12-15 minutes until they're fork-tender but still holding their shape. While the potatoes cook, slice the scallions into thin rounds, dice the pickles into 1/4-inch pieces, and chop the fresh dill. Having all your mise en place ready will make assembly quick and easy.

While the potatoes are cooking, combine the cottage cheese, chopped dill from Step 1, Italian dressing, and Dijon mustard in a blender or food processor. Blend until smooth and creamy—this takes just 30 seconds to a minute. I find that blending these ingredients creates a much more cohesive sauce that coats the potatoes better than just stirring them together. Taste and adjust seasoning if needed.

Drain the cooked potatoes from Step 1 thoroughly and spread them on a baking sheet to cool for 5-10 minutes—this prevents them from becoming mushy when you mix in the dressing. Once cooled slightly, transfer the potatoes to a large bowl and add the creamy dressing mixture from Step 2. Gently fold in the sliced scallions and diced pickles, then season with kosher salt and freshly cracked black pepper to taste. Cover and refrigerate for at least 1 hour before serving so the flavors meld together.