Begin by placing the petite white or red potatoes in a large pot, ensuring they are fully submerged in water. Add kosher salt and bring to a boil over high heat. Once boiling, reduce the heat and simmer for about 15 minutes until fork-tender. Drain and set aside to cool slightly.

While the potatoes are cooling, prepare the dressing. In a medium-sized jar, combine extra-virgin olive oil, red wine vinegar, minced garlic, dry mustard, dried thyme, oregano, salt, and black pepper. Secure the lid and shake until well-blended.

Once the potatoes are cool enough to handle, cut them into bite-sized pieces. Allow them to mingle with the reserved caper brine.

Toss the warm potatoes in a large mixing bowl with the reserved caper brine to enhance flavor.

Gently fold in the pitted kalamata olives, oil-packed sun-dried tomatoes, thinly sliced red onion, briny capers, and freshly chopped dill. Drizzle with dressing and combine without mashing the potatoes.

Taste the salad and adjust seasoning, adding more salt or black pepper if needed.

Just before serving, crumble the feta cheese over the salad. Chill in the fridge for at least an hour before serving.