2 pounds Yukon Gold potatoes, peeled and sliced 1/4 inch thick
1/4 cup plus 1 tablespoon extra-virgin olive oil
Salt and freshly ground pepper
1 quart water
2 bay leaves
Four 8-ounce skinless salmon fillets
1/4 cup plus 3 tablespoons mayonnaise
1/4 cup Dijon mustard
1 tablespoon fresh lemon juice
2 tablespoons chopped dill
2 tablespoons chopped mint
3 large celery ribs, sliced 1/4 inch thick
3 scallions, thinly sliced
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.