Begin by placing the baby potatoes in a large pot and covering them with water. Add a pinch of salt and bring to a boil. Reduce heat and simmer for 15-20 minutes until fork-tender but firm.

Drain the potatoes in a colander, allow to cool slightly, then cut into bite-sized pieces and set aside in a large bowl.

In a separate bowl, whisk together the olive oil, vinegar, mustard, oregano, garlic powder, salt, and pepper until emulsified.

Pour the dressing over the cooled potatoes and gently toss until evenly coated.

Fold in the olives, feta, onion, parsley, dill, tomatoes, and cucumber, ensuring even distribution.

Cover and refrigerate for at least 1 hour to allow flavors to meld.

Before serving, toss the salad again, adjust seasoning if needed, and garnish with fresh herbs as desired.