Place the halved baby potatoes in a large pot and cover with water. Add a pinch of salt and bring to a boil. Cook for about 15-20 minutes, or until the potatoes are tender. Drain and let cool slightly.

In a large mixing bowl, combine the Greek yogurt, mayonnaise, dill, lemon juice, Dijon mustard, garlic powder, salt, and pepper. Mix well until smooth.

Once the potatoes are cool enough to handle, add them to the bowl with the dressing. Gently fold in the smoked salmon, red onion, and capers until everything is well coated.

Taste and adjust seasoning if necessary. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.

Serve chilled or at room temperature, garnished with additional dill if desired.