1. Start by washing the potatoes thoroughly. Place them in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil over medium-high heat, and cook until the potatoes are tender, about 15-20 minutes.
2. While the potatoes are cooking, prepare the dressing. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, Dijon mustard, salt, and black pepper until well combined.
3. Once the potatoes are cooked, drain them and let them cool slightly. Cut them into halves or quarters, depending on size, and place them in a large mixing bowl.
4. Pour the dressing over the warm potatoes, tossing gently to coat them evenly. The warmth of the potatoes will help them absorb the flavors beautifully.
5. Add the chopped parsley, dill, and red onion to the bowl, mixing everything together until well incorporated.
6. Gently fold in the crumbled feta cheese, being careful not to break the pieces too much. If desired, garnish with Kalamata olives for an extra burst of flavor.
7. Let the salad sit for at least 30 minutes before serving. This allows the flavors to meld perfectly, much like a well-rehearsed symphony.

As someone who loves cooking with family, I find that involving everyone in the preparation process turns meal-making into a cherished communal activity.