Boil the diced potatoes in salted water until tender, about 15 minutes.

In a large bowl, combine the boiled potatoes, green peas, cherry tomatoes, and cucumber.

In a separate bowl, mix together Greek yogurt, lemon juice, Dijon mustard, salt, and black pepper.

Add the dressing to the salad mixture and toss gently to combine. Fold in the flaked hot smoked salmon.