Wash the Yukon Gold potatoes thoroughly, then cut any larger ones into bite-sized pieces.

In a large pot, bring salted water to a boil and add the potatoes.

Cook for 15-20 minutes until tender, then drain and cool the potatoes.

In a mixing bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, and minced garlic. Season with salt and pepper.

Combine cooled potatoes, Kalamata olives, green olives, feta, dill, and parsley in a large bowl.

Gently pour the dressing over the salad and toss carefully without smashing the potatoes.

Serve immediately or cover and chill for 30 minutes for deeper flavor.