Begin by placing your petite white or red potatoes in a large pot and cover them with cold salted water. Bring the water to a boil over medium-high heat and then reduce to a simmer. Cook for about 15 minutes until the potatoes are fork-tender but still firm.

While the potatoes are boiling, grab a small jar or bowl to prepare the dressing. Combine extra-virgin olive oil, red wine vinegar, minced garlic, dry mustard, dried thyme, oregano, plus a pinch of salt and ground black pepper. Secure the lid and shake well until emulsified.

Once the potatoes are cooked, drain them well and allow them to cool for about 15 minutes on a cutting board. Cut them into halves or bite-sized pieces.

While the potatoes are still warm, drizzle some reserved caper brine over them and toss gently to infuse flavor.

In a large mixing bowl, add the warm potatoes, pitted Kalamata olives, sun-dried tomatoes, capers, thinly sliced red onion, and freshly chopped dill. Carefully pour the prepared dressing over the mixture and toss gently to combine.

Just before serving, sprinkle crumbled feta cheese atop your Olive Greek Potato Salad. Allow the salad to rest for at least 1 hour in the refrigerator, letting the flavors meld and intensify.