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1
For the potato salad, cover the potatoes with cold water in a medium saucepan; add 1/2 teaspoon salt.
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2
Heat to a boil over high heat; cook until just tender, about 15 minutes.
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3
Drain well; transfer to a large bowl filled with ice and water.
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4
Set aside to cool, 30 minutes.
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5
Peel, if desired.
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6
Combine the vinegar, remaining 1/2 teaspoon of salt, sugar and black pepper to taste in a medium bowl.
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7
Cut each potato crosswise into discs about 1/4 inch thick.
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8
Add potatoes and red onion to the vinegar mixture; toss gently.
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9
Cover; refrigerate 3 hours.
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10
For the cucumber-yogurt sauce, combine the cucumbers, yogurt, creme fraiche, dill, lemon juice and zest and onion in a medium bowl.
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11
Stir gently to combine; season with the salt and black pepper to taste.
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12
Cover; refrigerate.
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13
For the salmon, prepare a grill for medium-high heat.
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14
Brush the salmon fillets on both sides with the oil; season with the salt and black pepper to taste.
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15
Grill, turning once, until cooked through but still moist, 8-10 minutes.
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16
Meanwhile, place the potato salad in a large skillet; add the chicken broth and butter.
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17
Cook over medium heat, stirring occasionally, until heated through, about 4 minutes.
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18
Taste; add more salt and pepper, if desired.
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19
Spoon the potato salad onto 4 plates; place a fillet over each bed of salad.
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20
Spoon some of the cucumber sauce over each fillet and around the plate.
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21
Garnish each serving with a dill sprig.
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22
Serve remaining sauce in a bowl at the table.
