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Halve potatoes. Cut and discard a very thin slice from the skin side of each slice to create a steady base for setting the potato halves on a plate.
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In a 2 quart saucepan, cover potatoes with water; add salt. Bring to a boil over high heat, reduce heat; cover and cook until tender about 10 to 15 minutes, depending upon size of potatoes.
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Drain; cool to room temperature.
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Ina small bowl, mix all ingredients except the cucumber, blend thoroughly.
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With a small spoon or melon baller, remove a bit of the potato or cucumber to create a bowl. Be careful to not cut through the bottom.
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With a small spoon, mound salmon mixture onto potato halves or cucumber slices, dividing evenly (about 1 – 1 ½ tsps each)