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1. Drop the potatoes into enough boiling water to cover them completely. Cook briskly, uncovered, until the potatoes are tender and show no resistance when pierced deeply with the point of a small sharp knife.
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2. Drain the potatoes in a sieve or colander and, while they are still warm, peel and cut them into ½-inch-thick slices. Place the slices in a bowl, add the vinegar and onions, and toss together gently but thoroughly with a spoon.
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3. Drain the caviar in a small strainer and run cold water over the grains to remove the excess salt. Spread the grains on paper towels and gently pat them dry with fresh paper towels. Reserve about 1 teaspoon of caviar to garnish the salad and place the rest in a bowl.
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4. With a rubber spatula, stir in the mayonnaise, sour cream, dill, salt and pepper, and taste for seasoning. Pour the mixture over the potatoes and with the spatula toss gently until the slices are evenly coated.
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5. Mound the salad in a serving bowl, spread the reserved teaspoon of caviar on top and garnish it with sprigs of dill if desired. Serve at once.
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