Greek Potato Salad

Boil the potatoes in salted water until tender, about 10-15 minutes. Drain and let cool slightly.

In a large bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper to make the dressing.

Add the warm potatoes to the dressing and toss gently to coat.

Add red onion, Kalamata olives, cherry tomatoes, cucumber, parsley, and dill to the bowl with potatoes. Mix well to combine.

If using, gently fold in crumbled feta cheese.

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

Before serving, taste and adjust seasoning if needed. Garnish with extra herbs if desired.