Wash potatoes thoroughly under cool water, cut into uniform cubes and place in salted boiling water. Cook for 15-20 minutes until tender but firm. Drain and cool completely.

In a small mixing bowl, combine olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper. Whisk until emulsified.

Transfer cooled potatoes to a large bowl. Add Kalamata olives, green olives, feta cheese, parsley, and dill. Gently toss to mix.

Drizzle dressing over salad and toss gently until everything is well coated. Adjust seasoning with salt and pepper.

Serve immediately or cover and refrigerate for at least 30 minutes to enhance flavors.