Step 1

Cook the potatoes in a steamer over a saucepan of simmering water for 12-15 minutes or until tender. Set aside to cool.

Step 2

Meanwhile, cook the snow peas in a saucepan of boiling water for 1-2 minutes or until bright green and tender crisp. Refresh under cold running water. Drain.

Step 3

Combine the yoghurt, lemon juice, water, mustard and chives in a bowl. Season with pepper.

Step 4

Thickly slice the potatoes crossways. Place in a large bowl. Add the snow peas, salad leaves and salmon and toss to combine. Divide among serving plates and drizzle over the dressing.