Boil Potatoes: Bring a large pot of salted water to a rolling boil, add the baby potatoes, and cook for 15-20 minutes until fork-tender. Drain and cool for 10 minutes.

Prepare Vegetables: Chop the cherry tomatoes, cucumber, and red onion into bite-sized pieces and set aside in a large mixing bowl.

Combine Ingredients: Slice the cooled potatoes and add to the bowl with vegetables, along with the olives and feta. Stir gently to mix.

Whisk Dressing: In a separate small bowl, whisk together lemon juice, olive oil, salt, and pepper until well emulsified.

Toss Salad: Drizzle dressing over the mixture and toss gently to coat without breaking the potatoes.

Add Herbs: Sprinkle parsley and dill over the salad, toss to distribute, and serve immediately or chill for 30 minutes.