Start by washing the potatoes thoroughly under cold water to remove any dirt or debris. Cut larger potatoes into halves or quarters so they are uniform in size, ensuring even cooking.

Place the prepared potatoes in a large pot and cover them with cold water, adding a generous pinch of salt for flavor enhancement. Bring the water to a boil over medium-high heat, then reduce the heat and simmer until the potatoes are tender when pierced with a fork, which should take about 15-20 minutes.

Once cooked, drain the potatoes well in a colander and allow them to cool slightly at room temperature before proceeding with other steps in order not to wilt any herbs later.

While your potatoes are cooling, prepare the dressing by whisking together extra virgin olive oil, fresh lemon juice, apple cider vinegar, Dijon mustard, and minced garlic in a small bowl until well combined. Season your dressing with salt and freshly ground black pepper according to your taste preferences.

In a large mixing bowl, combine your cooled potato pieces with Kalamata olives, green olives, crumbled feta cheese, finely chopped parsley, and dill for an explosion of flavors and textures.

Pour your homemade dressing over the potato mixture and gently toss everything together until evenly coated. Taste your salad one last time before serving; adjust seasoning if necessary, then serve immediately or chill it in the refrigerator for at least 30 minutes before enjoying so that flavors meld beautifully!