Prep Potatoes: Begin by placing petite white or red potatoes into a large pot, ensuring they’re covered with water and a generous pinch of kosher salt. Bring to a rolling boil over medium-high heat, then reduce to a simmer for about 15 minutes or until fork-tender. Drain the potatoes and set them aside to cool slightly.

Make Dressing: In a medium jar, combine extra-virgin olive oil, red wine vinegar, minced garlic, dried mustard, dried thyme, dried oregano, and a pinch of kosher salt and ground black pepper. Secure the lid tightly and shake vigorously for 30 seconds until the dressing is well emulsified.

Cool Potatoes: Once the potatoes are cool enough to handle, cut them in half or into bite-sized pieces. In a large bowl, drizzle the warm potatoes with the reserved caper brine, tossing gently to coat.

Combine Ingredients: To the bowl with the potatoes, add pitted Kalamata olives, oil-packed sun-dried tomatoes, capers, thinly sliced red onion, and roughly chopped fresh dill. Pour the prepared dressing over the mixture and delicately toss everything together until evenly coated.

Finish & Serve: Before serving, taste the Olive Greek Potato Salad and adjust the seasoning if necessary. Just prior to serving, sprinkle crumbled feta cheese on top for a creamy and tangy finish. Allow the salad to sit for at least one hour to let the flavors meld.