Begin by washing and peeling the potatoes. Cut them into uniform chunks and place them in a large pot of salted water. Bring to a boil over high heat.

Cook for 15-20 minutes or until tender when pierced with a fork. Drain and let cool to room temperature.

While cooling, prepare the dressing by whisking together the olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper in a mixing bowl.

In a large mixing bowl, combine cooled potato chunks, Kalamata olives, green olives, feta cheese, parsley, and dill.

Drizzle the dressing over the potato mixture, gently toss to coat without breaking the potatoes, and adjust seasoning as necessary.

Cover and refrigerate for at least 30 minutes to let flavors meld. Serve chilled or at room temperature.