6 small thin-skinned potatoes, about ¾ lb.
4 3 to 4-ounce portions wild salmon, skin removed
1 teaspoon kosher salt, divided
4 tablespoons pesto, divided
8 cups clean salad greens, such as spinach, mesclun greens or green leaf lettuce
3 hard boiled eggs, cut into eights
1 cup shelled frozen edamame, thawed
½ cup sliced radishes
12 olives
½ cup salad dressing such as caper vinaigrette
Freshly ground pepper