Wash and cut the potatoes into uniform, bite-sized pieces. Place them in a large pot of salted water and bring to a boil. Cook for 15-20 minutes until tender.

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

In a large bowl, combine cooled potatoes, Kalamata olives, green olives, crumbled feta, parsley, and dill. Gently mix until evenly distributed.

Pour dressing over the potato mixture and toss gently to coat all ingredients without mashing the potatoes.

Serve immediately or chill in the refrigerator for about 30 minutes for flavors to meld.