Begin by placing baby potatoes in a large pot and covering them with water. Add a pinch of salt and bring to a vigorous boil over medium-high heat. Cook for 15-20 minutes until fork-tender.

Once the boiled potatoes are cool enough, slice them in half or quarters and set aside in a large mixing bowl.

In a separate bowl, whisk together olive oil, red wine vinegar, Dijon mustard, oregano, garlic powder, salt, and pepper until well blended.

Pour the dressing over the cut baby potatoes and gently toss to coat without breaking them apart.

Fold in Kalamata olives, crumbled feta, red onion, parsley, dill, halved cherry tomatoes, and cucumber, mixing gently until evenly distributed.

Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld.

Before serving, give the salad a gentle toss and garnish with extra herbs if desired.