Fill a large pot with water and add a generous pinch of salt. Bring the water to a boil over high heat. This will help season the potatoes as they cook.

Once the water is boiling, carefully add the cubed Yukon Gold potatoes. Cook for about 15-20 minutes or until the potatoes are fork-tender but not mushy.

Once cooked, drain the potatoes in a colander and let them cool for about 10 minutes. This cooling step prevents the salad from becoming mushy.

In a mixing bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, and dried oregano. Whisking emulsifies the oil and vinegar, creating a smooth dressing.

Season the dressing with salt and pepper to taste. Adjust acidity by adding more lemon juice or vinegar if desired.

In a large mixing bowl, combine the cooled potatoes, cherry tomatoes, cucumber, Kalamata olives, red onion, and parsley.

Pour the dressing over the salad and gently toss to combine. Be careful not to break the potatoes.

Finally, sprinkle the crumbled feta cheese on top and give the salad one last gentle toss.

Serve the salad at room temperature or chilled. It can be made ahead of time and stored in the refrigerator for up to 2 days.