Begin by placing the baby potatoes in a large pot and covering them with cold water. Add a generous pinch of salt, then bring the water to a rolling boil over medium-high heat. Once boiling, reduce the heat slightly and let the potatoes cook for about 15 to 20 minutes, or until they are fork-tender but still firm. Drain them well in a colander.

After draining, let the potatoes cool for a few minutes until they are manageable to touch. Slice them into halves or quarters, depending on your preference. You want each piece to be uniform in size for even dressing absorption. Set the warm potato pieces aside as you prepare the next steps in making your Greek Potato Salad.

In a medium bowl, whisk together 1/4 cup of extra virgin olive oil, 3 tablespoons of red wine vinegar, 1 tablespoon of Dijon mustard, and a teaspoon each of dried oregano and garlic powder. Season with salt and pepper to taste, ensuring the dressing is well combined and emulsified.

Add the warm potato slices to the bowl with the dressing. Gently toss the potatoes to coat them evenly, ensuring that each piece is lovingly embraced by the zesty mixture.

Incorporate the remaining ingredients into the dressed potatoes. Add in pitted kalamata olives, crumbled feta cheese, diced red onion, chopped parsley, dill, halved cherry tomatoes, and diced cucumber. Carefully fold these colorful ingredients into the salad to maintain their texture and freshness.

Cover your Greek Potato Salad and place it in the refrigerator. Allow it to chill for at least 1 hour, but longer if possible.

Before serving, give the salad a gentle toss to re-mix any settling ingredients. Transfer to a serving bowl, and garnished with additional fresh herbs.