Wash the potatoes under cold water and cut them into bite-sized pieces.

Place the potatoes in a pot, fill it with water, and add a generous pinch of salt. Bring it to a boil.

Cook the potatoes until fork-tender, about 15-20 minutes.

Chop the cherry tomatoes, dice the cucumber, and finely chop the red onion.

In a large bowl, combine the cooked and drained potatoes with the veggies, olives, and crumbled feta.

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

Pour the dressing over the salad and gently toss to combine.

Taste and adjust the seasoning, adding more salt or lemon juice as needed.

Let the salad rest for at least 30 minutes before serving.