Bring a large pot of water to a boil and add salt—you want the water to taste like the sea. Cut the Yukon Gold potatoes into quarters (no need to peel them; the skin adds texture and nutrients). Add potatoes to the boiling water and cook for 15-20 minutes until a fork pierces them easily but they still hold their shape. Drain well in a colander and spread on a sheet pan to cool slightly while you prepare the other components.

In a small bowl, whisk together the lemon juice, Dijon mustard, minced garlic, salt, pepper, and oregano. Let it sit for a minute to allow the flavors to meld, then slowly whisk in the extra-virgin olive oil until the vinaigrette is emulsified and cohesive. I like to add the oil gradually while whisking because it helps the dressing come together smoothly rather than looking separated and oily.

Cut the cooled potatoes into bite-sized chunks (about 3/4 inch) and transfer to a large mixing bowl. Pour the vinaigrette from Step 2 over the warm potatoes and gently toss to coat evenly. The warmth of the potatoes helps them absorb the dressing better, creating more flavorful results. Let this sit for 5-10 minutes while you prepare the remaining ingredients.

Add the diced red onions, halved kalamata olives, chopped parsley, chopped cilantro, and sliced scallions to the potato mixture from Step 3. Fold everything together gently but thoroughly to distribute the fresh herbs and vegetables evenly throughout. I prefer to add the fresh herbs just before serving because they stay brighter and more aromatic rather than sitting in the dressing for too long.