Wash and cut large waxy potatoes into even sizes. Boil in salted water for 15-20 minutes until tender. Drain and allow them to cool slightly.

In a bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until well combined.

In a large mixing bowl, gently combine the cooled potatoes, halved Kalamata olives, crumbled feta cheese, chopped parsley, and fresh dill for a colorful mix.

Carefully pour the prepared dressing over the potato mixture and gently toss to coat everything evenly without mashing the potatoes.

Taste your creation and adjust the seasoning if needed. You can serve it immediately or chill for 30 minutes to allow the flavors to meld beautifully.