While the potatoes cook, make your dressing so flavors have time to meld. In a small bowl, combine the minced garlic, Dijon mustard, lemon juice, lemon zest, olive oil, sugar, smoked paprika, and the 1/2 tsp salt and pepper. Whisk everything together until emulsified and smooth. Let this sit while you prepare the potatoes—the flavors will develop beautifully and the garlic will infuse throughout.

Cut the Yukon Gold potatoes into bite-sized chunks (about 1-1.5 inches)—keeping them uniform ensures even cooking. Place them in a large pot, cover with cold water, and add the 1.25 tsp salt. Bring to a boil and cook for 15-20 minutes until fork-tender but still holding their shape. Drain well in a colander and transfer to a large serving bowl while still warm—warm potatoes absorb dressing much better than cooled ones.

Pour the dressing from Step 1 over the warm potatoes and gently fold it in using a spatula, being careful not to break the potatoes. Add the finely chopped fresh dill and sliced spring onion, folding gently to distribute evenly. I like to let it sit for about 10 minutes before serving so all the flavors marry together—this resting time is when the magic happens and the potatoes become infused with that bright, herbaceous dill flavor.