01 -
Thoroughly wash the baby yellow potatoes. Place them in a large pot, cover with water, and bring to a boil over medium-high heat. Reduce to a simmer and cook until tender, about 15-20 minutes.
02 -
Drain the cooked potatoes and allow to cool for a few minutes. Cut them in half or quarters, depending on their size.
03 -
In a large mixing bowl, combine the warm potatoes, sliced red onion, kalamata olives, and crumbled feta cheese.
04 -
In a separate small bowl, whisk together the extra virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, chopped parsley, and chopped dill. Season with salt and pepper to taste.
05 -
Pour the vinaigrette over the potato mixture and gently toss to combine, ensuring all ingredients are well-coated.
06 -
If desired, add chopped sun-dried tomatoes to the salad for an additional layer of flavor. Toss lightly to mix.
07 -
Let the salad sit for at least 20 minutes at room temperature to allow the flavors to meld together.
08 -
Serve chilled or at room temperature, garnished with additional herbs if desired.