Wash the potatoes thoroughly and, depending on their size, halve or quarter them into pieces about 5 centimeters long. (You can leave baby potatoes whole.) Place the potatoes in a pot, cover them with water, and bring to a boil on the stove. Once boiling, reduce the heat slightly and simmer the potatoes with the lid partially closed for about 15 to 20 minutes, or until tender.

Meanwhile, preheat the oven to 220°C (425°F) using conventional oven settings (top and bottom heat). As soon as you can pierce the potatoes with a sharp knife and pull it out without noticeable resistance, remove the pot from the heat and drain the potatoes.

Place the potatoes on a baking sheet and toss with olive oil. Then, crush them with the bottom of a glass or similar object and season generously with salt, pepper, and paprika. Bake at 220°C (425°F) for approximately 25 to 30 minutes, or until the potatoes are nicely crispy.

Meanwhile, for the dressing, mix together yogurt, mayo, mustard, agave syrup and pickle juice.

Cut the cucumber and pickles into very small cubes, slice the radishes thinly or shred them finely using a mandoline. Wash the arugula and spin it dry thoroughly.

Once the potatoes are nice and crispy, remove the baking sheet from the oven, let the potatoes cool briefly (about 3 minutes), and break any larger pieces into bite-sized chunks with your fingers. Then, combine the cucumber, pickles, radishes, arugula, and potato chunks in a large bowl and toss with the dressing. Season the salad with salt and pepper and serve immediately.