Cut the Yukon Gold potatoes into evenly-sized chunks (about 1.5 inches), leaving the skin on for texture and nutrition. Bring a large pot of water to a boil and add 1.5 tablespoons of salt—this seasons the potatoes from the inside out. Add the potato chunks and simmer for 15-20 minutes until they're fork-tender but still hold their shape. Drain well and transfer to a large bowl to cool for about 5 minutes while you prepare the remaining components.

While the potatoes cook, whisk together the lemon juice, olive oil, Dijon mustard, 1/2 teaspoon salt, black pepper, and dried oregano in a small bowl until well combined. I always use Filippo Berio Extra Virgin olive oil because it has a fruity quality that complements the bright lemon, and Maille Dijon mustard for its sharp, distinctive kick that elevates the entire salad. The warm potatoes will absorb the dressing better than cold ones, so timing this step to finish just as the potatoes are ready is key.

Pour the dressing from Step 2 over the warm potatoes and gently stir to coat evenly. The warm potatoes will absorb the dressing much better than cold ones, creating a more flavorful salad throughout. Let this sit for a few minutes to allow the flavors to meld before proceeding.

Add the thinly sliced red onions, halved kalamata olives, chopped fresh parsley, chopped fresh cilantro, and sliced green onions to the dressed potatoes. Gently fold everything together until the vegetables and herbs are evenly distributed throughout the salad. The fresh herbs and red onions add brightness and color, while the olives provide a briny, salty contrast that balances the acidity of the lemon dressing.