Start by filling a large pot with water, add a generous pinch of salt, and bring it to a rolling boil. Carefully add the baby potatoes and cook for 15–20 minutes until fork-tender but not falling apart.

Drain the potatoes in a colander and let them cool for about 10 minutes. Cut them into halves or quarters.

In a large mixing bowl, whisk together 1/2 cup of olive oil, 3 tablespoons of red wine vinegar, 1 tablespoon of Dijon mustard, 1 teaspoon of dried oregano, and 1/2 teaspoon of garlic powder. Season with salt and pepper to taste.

Add the cooled potato pieces to the bowl with the dressing and gently fold the potatoes to coat.

Fold in 3/4 cup of Kalamata olives, 1 cup of crumbled feta, 1/2 cup of sliced red onion, 1/2 cup of parsley, and 3/4 cup of cherry tomatoes.

Cover with plastic wrap and refrigerate for at least one hour to allow flavors to meld.

Before serving, toss the salad gently and adjust seasoning if necessary. Garnish with extra parsley or dill.