Begin by washing and cutting your waxy potatoes into even-sized pieces. Place them in a large pot of salted water and bring to a boil. Cook for 15-20 minutes until they are fork-tender but not mushy. Drain and let cool.

While the potatoes cool, prepare the dressing. In a medium bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, and minced garlic until smooth. Season with salt and pepper to taste.

In a large bowl, combine the cooled potatoes, chopped Kalamata and green olives, crumbled feta, fresh dill, and parsley. Gently fold the ingredients together.

Drizzle the dressing generously over the potato mixture. Carefully toss the salad to coat the ingredients evenly without mashing the potatoes.

Serve immediately or cover and chill in the refrigerator for about 30 minutes to enhance flavors.