Salmon and Roasted Potato Chip Salad

This is great use of leftover salmon. Roasting the thinly-sliced potatoes makes them crispy, while lemon, mint and dill add freshness.

Preheat the oven to 425°. In a large bowl, toss the potatoes with 2 tablespoons of the olive oil and season with salt and pepper. Arrange the potatoes in a single layer on 2 large rimmed baking sheets. Bake in the upper and lower thirds of the oven for 25 minutes, or until browned and crisp. With a metal spatula, scrape the potato chips from the baking sheets.
Meanwhile, in a large, deep skillet, bring the quart of water to a boil with the bay leaves and 1 1/2 tablespoons of salt. Reduce the heat so that the water barely simmers. Add the fillets, cover and poach over low heat until just cooked, about 6 minutes. Using a slotted spoon, remove the fillets and pat dry with paper towels. Let the salmon cool and coarsely flake.
In a large bowl, whisk the mayonnaise with the mustard, lemon juice, dill and mint. Whisk in the remaining 3 tablespoons of olive oil and season with salt and pepper. Add the flaked salmon, celery, scallions and potato chips and toss. Serve right away.