Begin by adding petite white or red potatoes to a large pot and filling it with cold water, ensuring the potatoes are fully submerged. Sprinkle in a generous amount of kosher salt, then bring the water to a boil over medium-high heat. Once boiling, reduce to a simmer and cook for about 15 minutes, or until the potatoes are fork-tender, then drain and set aside.

While the potatoes are boiling, grab a jar or bowl and combine extra-virgin olive oil, red wine vinegar, minced garlic, dry mustard, dried thyme, and dried oregano. Add a pinch of kosher salt and freshly ground black pepper for seasoning. Secure the lid or, if using a bowl, whisk thoroughly until the mixture is well emulsified and creamy.

Once drained, allow the potatoes to cool slightly for about 5 minutes. Cut each potato into halves or bite-sized pieces, maintaining their structure.

In a large mixing bowl, drizzle the caper brine over the warm potatoes and add pitted kalamata olives, chopped sun-dried tomatoes, finely diced red onion, and fresh dill. Pour in the prepared dressing and toss everything together gently.

Taste your Olive Greek Potato Salad, adjusting the seasoning as needed with more kosher salt or freshly cracked black pepper.

Before serving, top your Olive Greek Potato Salad with crumbled feta cheese. Allow the salad to rest for at least one hour at room temperature, or refrigerate it for a couple of hours.