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Wash and dry produce.
Dice potatoes into 3⁄4-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 12-15 minutes. Drain and rinse under cold water; transfer to a large bowl to cool. TIP: Spread potatoes out to help them cool more quickly.
While potatoes cook, quarter lemon. Pick and finely chop fronds from dill. Thinly slice tomato into rounds. Trim and discard root end from lettuce; reserve two large leaves (four leaves for 4 servings), then roughly chop remaining lettuce.