Begin by placing the baby potatoes in a large pot and covering them with cold water. Add a pinch of salt and bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are fork-tender. Drain the potatoes and allow them to cool slightly.

Once the potatoes have cooled enough to handle, cut them into halves or quarters depending on their size. Aim for bite-sized pieces.

In a separate bowl, whisk together 1/4 cup of extra virgin olive oil, 2 tablespoons of red wine vinegar, 1 tablespoon of Dijon mustard, 1 teaspoon of dried oregano, and 1 teaspoon of garlic powder. Season with salt and pepper to taste.

Pour the dressing over the cut potatoes in the mixing bowl. Gently toss the potatoes with the dressing until they are thoroughly coated.

Fold in the Kalamata olives, crumbled feta cheese, chopped red onion, minced parsley, dill, halved cherry tomatoes, and diced cucumber. Stir carefully to combine.

Cover the bowl with plastic wrap or transfer the salad to an airtight container. Place it in the refrigerator to chill for at least 1 hour.

Before serving, give the salad a gentle toss to redistribute the dressing and ingredients. Taste and adjust seasoning if necessary.