Wash the potatoes under cold running water, cut them into cubes, and place them in a pot filled with salted water. Bring to a boil, then simmer for 15-20 minutes until fork-tender. Drain and cool.

While the potatoes cool, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, and minced garlic in a bowl. Season with salt and pepper.

In a large mixing bowl, combine the cooled potatoes, Kalamata olives, green olives, crumbled feta cheese, fresh parsley, and dill. Gently mix.

Drizzle the dressing over the salad and toss gently to coat the ingredients without mashing the potatoes.

Let the salad sit for at least 10 minutes, or refrigerate for 30 minutes to enhance flavor before serving.