Wash the Yukon Gold or red potatoes under cold water. Cut into uniform pieces, about 1-inch, and place in a large pot with cold, salted water. Bring to a boil and cook for 15-20 minutes until fork-tender.

Drain the potatoes and let them cool at room temperature for about 10 minutes.

In a medium 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 cooled potatoes with Kalamata olives, green olives, feta cheese, parsley, and dill, folding gently.

Drizzle the dressing over the salad and toss gently to combine, ensuring even distribution without mashing the potatoes.

Allow the salad to chill in the refrigerator for at least 30 minutes before serving.