Start by washing and scrubbing the potatoes. Place them into a large pot and cover with cold water, adding kosher salt. Bring to a rolling boil, then reduce to a simmer. Cook for about 15 minutes or until fork-tender.

While the potatoes are boiling, combine olive oil, red wine vinegar, minced garlic, dried thyme, dried oregano, and a pinch of salt and pepper in a jar. Shake vigorously until well combined.

Once the potatoes are cool enough to handle, cut them into halves or quarters and transfer to a large mixing bowl.

Add the reserved caper brine, kalamata olives, sun-dried tomatoes, red onion, and fresh dill. Drizzle the prepared dressing over the potatoes and toss gently.

Sprinkle crumbled feta cheese over the salad and gently toss before serving.

Cover and let the salad rest in the refrigerator for at least one hour before serving.