Begin by bringing a large pot of salted water to a boil over high heat. Once boiling, add the baby potatoes and cook for 15-20 minutes until tender. Drain and cool.

Cut the cooled potatoes into bite-sized pieces and set aside in a mixing bowl.

In a separate bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, dried oregano, garlic powder, salt, and pepper until well combined.

Gently add the cut potato pieces into the bowl with the dressing and toss to coat.

Fold in the Kalamata olives, crumbled feta, red onion, parsley, dill, halved cherry tomatoes, and diced cucumber.

Cover and chill in the refrigerator for at least one hour before serving.

Before serving, gently toss the salad again and garnish with fresh herbs if desired.