Whisk olive oil, vinegar, thyme and oregano in small bowl, seson with salt and pepper, I usually double the recipe, it gives the salad more flavor. Mix 1/2 the dressing into the chopped potato's. Let stand 1 hour or until the dressing is absorbed. Mix in cheese and remaining ingrediants and dressing, Season with salt and pepper to taste. Can be made 2 hours ahead. Best when served at room temperature, I make this the day before and refrigerate then bring to room temerature before serving.