In a large pot, bring salted water to a boil. Add the diced potatoes and cook until tender, about 15-20 minutes. 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 olive oil, red wine vinegar, oregano, minced garlic, salt, and pepper.

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