Preheat your oven to 425°F (220°C). In a large pot, bring salted water to a boil and add whole, unpeeled Yukon gold potatoes. Boil for about 10 minutes, or until tender.

Drain the potatoes and let them cool slightly. On a baking sheet lined with parchment paper, gently smash each potato to about ¼ to ½ inch thick.

Drizzle smashed potatoes with olive oil, kosher salt, and black pepper. Toss to coat evenly and space them out on the baking sheet.

Roast in the preheated oven for 20 to 30 minutes, until potatoes have golden edges and fluffy centers.

While potatoes roast, whisk together Greek yogurt, sour cream, lemon zest, lemon juice, and sweet paprika in a medium mixing bowl.

Once potatoes are crispy, toss them warm with sliced cucumber, smoked salmon, chives, dill, and capers. Sprinkle with everything bagel seasoning.

Taste and adjust seasoning if necessary. Serve warm, at room temperature, or chilled.