Tender baby Yukon Gold potatoes soak up a bright lemon-oregano dressing while still warm, so every bite carries that tangy, herby flavor straight through to the center. Briny Kalamata olives, crisp cucumber, sliced red onion, and juicy cherry tomatoes add color and crunch, while crumbled feta brings a salty, creamy finish that plays perfectly against the acidity of the dressing. Fresh parsley and torn mint keep things vibrant, and a generous pour of extra-virgin olive oil ties the whole bowl together with that unmistakable sun-drenched flavor. Served at room temperature or lightly chilled, this is the kind of potato salad that feels equally at home at a backyard cookout or a weeknight dinner table. It's a natural pick for anyone building meals around olive oil, vegetables, herbs, and simple whole foods, and it holds up beautifully as leftovers the next day.
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Place the halved potatoes in a large pot and cover with cold water by at least 1 inch. Add a generous pinch of salt and bring to a boil over high heat, then reduce to a steady simmer and cook for 12–15 minutes, until a fork slides through the thickest piece with no resistance.
While the potatoes cook, whisk together the olive oil, lemon juice, red wine vinegar, dried oregano, Dijon mustard, 1 tsp salt, and black pepper in a small bowl until the dressing is smooth and emulsified.
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