Wash and peel the potatoes, then cut them into bite-sized cubes.

Place the potatoes in a large pot, cover with water, and bring to a boil.

Cook for about 15 minutes or until tender. Drain and let cool.

In a mixing bowl, combine the cooled potatoes, cherry tomatoes, cucumber, red onion, kalamata olives, and feta cheese.

In a small bowl, whisk together the olive oil, red wine vinegar, dijon mustard, minced garlic, oregano, salt, and black pepper.

Pour the dressing over the salad and toss gently to combine. Serve chilled or at room temperature.