2 lb baby potatoes (900 g)

1/3 cup extra virgin olive oil (80 ml)

3 tbsp fresh lemon juice (45 ml)

1 tsp Dijon mustard (5 g)

2 garlic cloves minced

1 tsp sea salt

1/2 tsp black pepper

1 cup cherry tomatoes halved (150 g)

1 medium cucumber diced (200 g)

1/2 red onion sliced (75 g)

3/4 cup Kalamata olives sliced (120 g)

3/4 cup feta crumbled (100 g)

1/4 cup parsley chopped (15 g)

2 tbsp dill chopped (8 g)