• 12 ounces new potatoes, quartered
• 4 tablespoons olive oil, divided
• Salt and ground black pepper
• 1 large or 2 medium bulbs fennel, trimmed
• 1/2 small red onion
• 2 tablespoons rice vinegar
• 2 tablespoons whole-grain mustard
• 1/2 teaspoon sugar
• 8 ounces cold-smoked salmon
• 1 tablespoon lemon juice
• Chopped fresh dill

Heat the oven to 425 F.

In a medium bowl, toss the potatoes with 1 tablespoon of the olive oil. Season lightly with salt and pepper. Transfer the potatoes to a baking sheet, then roast until tender and lightly browned, 15 to 20 minutes. Transfer the roasted potatoes to a plate and refrigerate just until no longer hot, about 10 minutes.

While the potatoes cook and cool, use a mandoline or food processor to shave the fennel as thinly as possible. Do the same with the onion. Set aside.

In a large bowl, whisk together the vinegar, 2 tablespoons of the remaining olive oil, the mustard, sugar and a hefty pinch each of salt and pepper. Add the shaved fennel and onion, then toss until well coated. Divide the mixture between 4 serving plates. Top with the cooled potatoes.

Divide the salmon into thin slices. In a medium bowl, drizzle the salmon with the remaining 1 tablespoon of olive and the lemon juice. Gently toss to coat, then season with pepper. Mound a quarter of the salmon over each salad, then sprinkle with fresh dill.