Cook the potatoes: In a large pot, bring water to a boil. Add a pinch of salt and the diced potatoes. Cook for about 15-20 minutes until tender but still firm. Drain and set aside to cool.

Prepare the dressing: In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.

Assemble the salad: Once the potatoes have cooled, place them in a large mixing bowl. Add the red onion, Kalamata olives, parsley, dill, and feta cheese.

Toss the salad: Pour the dressing over the salad and gently toss until all ingredients are evenly coated.

Serve: Serve immediately or refrigerate for 1-2 hours to let the flavors meld. Enjoy this salad at room temperature or chilled.