Start by washing and cutting your waxy potatoes into uniform chunks for even cooking. Place them in a large pot of salted boiling water and cook for 15-20 minutes, or until you can easily pierce them with a fork. Once tender, drain the potatoes and let them cool slightly in a colander, allowing the steam to escape.

While the potatoes cool, whisk together 1/3 cup of high-quality extra virgin olive oil, the juice of one lemon, 2 tablespoons of red wine vinegar, and 1 tablespoon of Dijon mustard in a small bowl. Add in one minced garlic clove, along with salt and pepper to taste. Continue mixing until the dressing is smooth and well combined.

In a large mixing bowl, gently combine the cooled potato chunks, 1/2 cup of chopped Kalamata olives, 1/2 cup of green olives, 1 cup of crumbled feta cheese, and 1/4 cup each of chopped fresh parsley and dill. Drizzle the prepared dressing over the salad and use a spatula to gently toss everything together, ensuring the potatoes are coated without mashing them.

Once combined, taste your amazing Mediterranean potato salad and adjust the seasoning as needed. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving.