Wash the potatoes thoroughly and cut them into even pieces. Place them in a large pot of salted water. Bring to a boil and cook for 15–20 minutes until fork-tender. Drain and let cool.

In a mixing bowl, combine olive oil, lemon juice, red wine vinegar, Dijon mustard, and minced garlic. Whisk until smooth. Season with salt and pepper to taste.

In a large bowl, combine cooled potatoes, Kalamata olives, green olives, crumbled feta, fresh dill, and parsley. Drizzle with dressing and toss gently to combine.

Serve immediately or chill in the refrigerator for at least 30 minutes before serving.