Wash and cut the Yukon Gold potatoes into bite-sized pieces. Place them in a large pot of salted water and bring to a gentle boil. Cook for 15-20 minutes, or until the potatoes are fork-tender but not mushy. Drain the potatoes in a colander and allow them to cool for a few minutes before transferring them to a large mixing bowl.

In a separate mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until you achieve a smooth and cohesive dressing.

Once the potatoes have cooled, add the Kalamata and green olives, crumbled feta cheese, chopped fresh parsley, and fresh dill to the bowl with the potatoes. Gently fold everything together, being careful not to break the potatoes.

Pour the prepared dressing over the salad ingredients and carefully toss to coat everything evenly.

You can serve your Amazing Mediterranean Potato Salad immediately, or for even better flavor, cover and refrigerate for at least 30 minutes.