Wash the potatoes under cold water and cut larger ones into equal-sized pieces. Set aside.

Place the potatoes in a pot, cover with cold water, add salt, and bring to a boil. Cook for 15-20 minutes until tender.

Drain the potatoes and let them cool.

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

In a large bowl, combine potatoes, olives, and feta cheese. Add parsley and dill, and gently mix.

Pour the dressing over the salad and gently fold to combine without mashing the potatoes.

Taste and adjust seasoning. Chill for at least 30 minutes before serving.