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Add potatoes to a pot and cover with cold water. Season with sea salt till the water tastes like the sea. Bring to a boil and cook till potatoes are tender.
To make the quick pickled onion, thinly slice your red onion and add salt, sugar (optional), and juice of one lemon. Toss and transfer to a glass container for storage.
Combine dressing ingredients and set aside.
Strain potatoes and slightly smash some - not all. Just lightly break them open so the flesh shows and the olive oil can soak in past the skin.
Toss warm potatoes with dressing.
Plate with arugula, tinned salmon on top followed by a sprinkle of flakey salt, a drizzle of olive oil, and quick pickled onion.
Serve right away.