Wash the potatoes thoroughly. Cut them into even-sized pieces. Place them in a large pot of salted water and bring to a boil. Cook for 15–20 minutes until tender but firm. Drain and let cool slightly.

In a medium bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, and minced garlic. Season generously with salt and pepper until smooth and creamy.

In a large mixing bowl, combine the cooled potatoes, halved Kalamata and green olives, crumbled feta, chopped parsley, and dill. Toss gently to combine.

Pour the dressing over the salad mixture. Toss gently to coat all ingredients without mashing the potatoes.

Refrigerate the salad for about 30 minutes before serving. Adjust seasoning and serve chilled.