Place baby potatoes in a large pot and cover them with cold salted water. Bring to a rolling boil and cook for 12-15 minutes, or until fork-tender. Drain and let cool.

In a medium bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and black pepper until smooth.

Chop the red onion, cucumber, parsley, and dill, and halve the cherry tomatoes and slice the Kalamata olives. Set aside.

Cut cooled potatoes into halves or bite-sized pieces. In a mixing bowl, combine potatoes with the dressing and toss to coat.

Fold in the chopped vegetables and herbs carefully, ensuring the potatoes remain intact.

Sprinkle feta cheese over the salad and mix gently. Taste and adjust seasoning if needed. Serve warm, at room temp, or chilled.