Cook the Potatoes: Place washed baby potatoes in a large pot filled with cold salted water. Bring to a boil, then reduce heat and cook for 12–15 minutes until fork-tender. Drain and cool before cutting into halves or bite-sized pieces.

Prepare the Dressing: In a small bowl, combine olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper. Whisk for 30 seconds until emulsified and creamy.

Combine the Potatoes and Dressing: Transfer warm potatoes to a large bowl. Pour dressing over while still warm and toss gently to coat.

Add Fresh Ingredients: Fold in red onion, cucumber, cherry tomatoes, olives, parsley, and dill. Mix carefully to distribute without crushing potatoes.

Incorporate the Feta Cheese: Sprinkle feta over the salad and gently toss to combine. Maintain chunkiness of potatoes.

Final Seasoning and Serving: Taste and adjust seasoning with additional salt and pepper. Serve warm, at room temperature, or chilled.