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Begin by boiling the baby potatoes in salted water until they are tender. This should take about 15-20 minutes.
Once cooked, drain the potatoes and let them cool slightly before cutting them into halves or quarters, depending on their size.
In a small bowl, combine the olive oil, lemon juice, pressed garlic, kosher salt, ground pepper, and mustard. Whisk these ingredients together until well blended.
In a large mixing bowl, add the warm potatoes, chopped red onions, halved baby tomatoes, crumbled feta cheese, drained capers, chopped mint, and olives.
Pour the dressing over the potato mixture and gently toss everything together until the ingredients are evenly coated.
Finally, add the sardine, breaking it into smaller pieces, and mix it in gently. Serve the salad warm or at room temperature.