Boil the potatoes in salted water for 15/20 minutes or until tender. Drain and let them cool.
Add the cream cheese and chives to a small bowl (keep some chives on the side to sprinkle on top), season with a pinch of salt and pepper; stir to combine. Refrigerate until ready to use.
Cut each potato in half. Slice a small piece from the bottom so they can sit upright without falling over.
Arrange the potato halves on a serving plate, cut side up.
Pipe the cream cheese on top of each potato bite using a piping bag fitted with a star tip.
Gently roll the salmon strips into loose cylinders and lightly pinch together at the bottom to create a rose shape. Place the salmon rose and a caper on top of the cream cheese and sprinkle with finely chopped chives.