Chop the cucumber into bite-sized pieces and finely chop the fresh dill. In a large bowl, mix the fromage blanc (or Greek yogurt), salt, black pepper, lemon juice, crushed garlic clove, honey, and mustard. Add the chopped cucumber and dill, and mix until well combined.
Place the pre-cooked baby potatoes on a baking sheet lined with parchment paper. Use the flat bottom of a glass to smash each potato evenly.
Spray or drizzle the smashed potatoes with olive oil and season them with salt and black pepper. Bake in a preheated oven at 180°C (350°F) for 20 to 25 minutes until golden and crispy.
Remove the crispy potatoes from the oven and add them directly to the bowl with the cucumber salad. Toss everything together and serve immediately.
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