Boil the potatoes until tender and the eggs hard (approx. 4-5 minutes). Let the potatoes cool and shock the eggs in cold water. Peel the eggs. Cut the potatoes, the (warm) smoked salmon and the eggs into more or less equal pieces. The potatoes can be cut a little coarser, because they shrink during mixing. Mix the crème fraîche, capers, a pinch of dill and the Marne Honey Mustard Sauce thoroughly in a large bowl. Then carefully stir the ingredients into the sauce. Let it rest so that the flavors can blend well. The salad is at its best when you let it rest in the refrigerator overnight.