Cook potatoes in Dutch oven in boiling water to cover 30 minutes or until tender; drain and cool. Peel and cube potatoes.
Combine sour cream and next 7 ingredients in a larger bowl, stirring until blended; add potato, and gently toss to coat. Cover and chill.
2 pounds med. sized red potatoes
1/2 cup sour cream
1/4 cup minced purple onions
2 tablespoons chopped fresh dill
2 ounces smoked salmon, cut into thin slices
3 tablespoons fresh lemon juice
3 tablespoons capers -- drained
1/2 teaspoon freshly ground pepper
1/2 teaspoon lemon zest