Place potatoes in a medium saucepan; cover with water. Bring to a boil. Reduce heat; simmer 10 minutes or until tender. Drain; cool.
Combine sour cream, mayonnaise, red wine vinegar, salt, and freshly ground black pepper in a large bowl, stirring well with a whisk. Add potatoes, Smoked Trout, and remaining ingredients; toss gently to coat.