Place potatoes in a small pot, cover with cold water and a pinch of salt. Bring to a boil and simmer 10 to 12 minutes until tender; drain and cool slightly.
baby potatoescucumberwhite vinegarsugarsalt
While potatoes cook, toss cucumber with vinegar, sugar, and a pinch of salt. Set aside for 10 to 15 minutes to lightly pickle.
Mix Greek yogurt, mustard, dill, and lemon juice in a bowl. Season with black pepper.
Greek yogurtcucumber
Drain the pickled cucumber, reserving the pickling liquid. Stir 1 to 2 teaspoons of the reserved liquid into the yogurt dressing for extra acidity, if desired.
salmon filletolive oilsaltblack pepper
Heat olive oil in a pan over medium-high heat. Season salmon with salt and pepper; cook 3 to 4 minutes skin-side down, then 2 to 3 minutes more until just cooked.
baby potatoesGreek yogurtcucumber
Halve warm potatoes and toss with the yogurt dressing. Fold in most of the drained pickled cucumber, reserving a little for topping.
salmon filletbaby potatoescucumber
Serve salmon with the potato salad and top with the remaining pickled cucumber.
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