Place the baby potatoes in a saucepan and cover with water. Bring to a boil and cook for about 15 minutes, until tender.
Drain the potatoes and place them on a baking sheet. Using the bottom of a glass, gently smash each potato.
Drizzle with olive oil, season with salt and pepper, and Bake for 25 to 30 minutes, flipping halfway through, until golden and crispy.
Meanwhile, in a bowl, mix the yogurt, mayonnaise, mustard, lemon juice, and white balsamic vinegar. Season to taste with salt and pepper and mix well.
Add the crispy potatoes, cucumbers, red onion, avocado, arugula, dill, and smoked salmon to the bowl with the dressing. Gently toss to coat all ingredients evenly.
