Wash waxy potatoes under cold water, cut into similar-sized pieces, place in a pot, cover with cold water and salt, bring to a boil, then lower to simmer for 15-20 minutes until fork-tender. Drain and let cool.

In a medium bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until well combined.

In a large mixing bowl, combine cooled potatoes with Kalamata and green olives, crumbled feta, parsley, and dill. Stir gently to mix.

Pour vinaigrette over potato and olive mixture, gently toss until everything is coated evenly.

Cover with plastic wrap and refrigerate for at least 30 minutes for optimal flavor enhancement.