In separate pots, boil the potatoes and the beet until just tender. Drain and remove the skins. Chop the potatoes into coarse chunks; dice the beet. Put into a large bowl.
Add the eggs and the cucumber, pickle, scallions and capers. Mix well. Mix in the olive oil, vinegar, salt, pepper and dill. Finally, stir in the sour cream, mixing well to make sure each piece of the salad is coated.