Prepare by boiling salted water in a large pot and add the baby yellow potatoes. Cook for 15-20 minutes until fork-tender. Drain and cool for 10 minutes.

In a medium bowl, whisk together olive oil, lemon juice, salt and pepper until emulsified.

Chop cooled potatoes into cubes and place in a large bowl. Add feta, olives, dill, and parsley. Gently fold together.

Drizzle vinaigrette over potato mixture, toss gently to combine, coating potatoes fully.

Let the salad sit for about 10 minutes before serving to allow flavors to meld. Garnish with fresh herbs.