Wash and chop waxy potatoes into equal-sized pieces.

Place the chopped potatoes in a large pot, cover with salted water, and bring to a boil.

Cook for 15-20 minutes until tender yet firm; drain and let cool slightly.

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

In a large serving bowl, combine cooled potatoes, Kalamata olives, green olives, feta cheese, dill, and parsley.

Pour dressing over the salad, gently toss to combine, and adjust seasonings if necessary.

Cover and refrigerate for at least 30 minutes before serving.