1. Place the baby potatoes in a large pot, cover with cold water, and add a generous pinch of salt.

2. Bring to a boil, then reduce to a steady simmer and cook for 12 to 15 minutes, or until fork-tender.

3. While the potatoes cook, whisk together olive oil, lemon juice, Dijon mustard, garlic, oregano, salt, and black pepper.

4. Drain the potatoes well and let them cool just until easy to handle. Cut larger pieces into even bite-sized chunks.

5. Add the warm potatoes to a large bowl and pour the dressing over them. Toss gently and let them rest for 5 to 10 minutes.

6. Fold in Kalamata olives, red onion, green onions, parsley, and dill.

7. Taste and adjust with more lemon juice, olive oil, salt, or pepper if needed.

8. Serve warm, at room temperature, or chilled. Stir before serving.