Preparation Steps

Step 1: Cook the Potatoes

1. First, rinse the baby potatoes thoroughly to remove any dirt and impurities.
2. Next, place the potatoes in a large pot filled with salted water, as the salt helps to enhance their natural flavor while cooking.
3. Once the water comes to a boil, reduce the heat to a simmer and cook for 10-12 minutes, or until the potatoes are fork-tender but still hold their shape.
4. After cooking, drain the potatoes and allow them to cool for 10-15 minutes. This step is important because it prevents the warm potatoes from wilting the fresh salad ingredients.

Step 2: Prepare the Dressing

1. Meanwhile, in a small mixing bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, oregano, and minced garlic.
2. Then, season the mixture with salt and black pepper to taste. If needed, adjust the balance of flavors by adding a little more olive oil or vinegar.
3. Finally, let the dressing rest for a few minutes so the garlic and oregano can infuse their flavors into the oil.

Step 3: Assemble the Salad

1. While the potatoes are cooling, prepare the salad ingredients by slicing the cherry tomatoes, dicing the red onion, and halving the Kalamata olives.
2. Once the potatoes are cool, combine them with the prepared ingredients in a large salad bowl.
3. Afterward, sprinkle the fresh parsley and dill over the top for an aromatic and flavorful touch.
4. Next, drizzle the dressing evenly over the salad.
5. Using a large spoon or salad tongs, gently toss the ingredients to ensure everything is well-coated. However, be careful not to break the potatoes during this process.

Step 4: Serve and Enjoy

1. At this point, the salad is ready to serve. For the best flavor, serve it immediately at room temperature.
2. Alternatively, you can refrigerate it for 30-60 minutes to allow the flavors to meld together even more.
3. Before serving, garnish the salad with additional parsley or a sprinkle of freshly cracked black pepper for extra appeal.