In a large pot, add the potatoes and cover with enough salted water. Bring to a boil over medium heat and cook for about 15 minutes, this will depend on the size of your potatoes.
Preheat the oven to 200°C or 400°F. In a small dish add the olives, olive oil and salt. Stir everything together and roast for about ten minutes.
In a small bowl combine the mustard, red wine vinegar, pepper, lemon juice, parsley and dried mint. Set aside.
Once the potatoes are cooked and fork tender. Let cook slightly until there is no more steam. While the potatoes are still warm add the capers, roasted olives and the shallots. Mix well.
Lastly, dress everything up with that dressing. Taste the potato salad and check if it needs more salt. This will highly depend on your olives.
Serve immediately warm or cold.