Wash the potatoes and cut larger ones into uniform pieces. Boil in salted water for 15-20 minutes until fork-tender.

In a medium bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, and minced garlic. Season with salt and pepper.

Combine the cooled potatoes, Kalamata olives, green olives, feta cheese, parsley, and dill in a large mixing bowl. Pour the dressing over and toss gently.

Taste the salad and adjust remaining seasonings if necessary.

Serve immediately or chill for 30 minutes before serving to meld flavors.