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Begin by boiling the potatoes. Cut them in half while keeping the skin on, and place them in a large pot filled with salted water, ensuring the potatoes are fully submerged.
Set the pot on medium heat and bring the water to a gentle simmer. Cook the potatoes until they are tender enough to be pierced with a fork but still have a bit of resistance. Start checking for doneness after 15 minutes, checking at intervals.
Once cooked, drain the potatoes and let them cool.
While the potatoes are cooling, prepare the salad. In a bowl, combine the sliced red onion, dill, parsley, crumbled feta cheese, capers, chopped Kalamata olives, and minced garlic.
In a jar, mix the lemon juice, dijon mustard, extra virgin olive oil, red wine vinegar, and Greek yoghurt. Shake the jar vigorously until the dressing is well combined.
Pour the dressing over the salad ingredients and add the cooled potatoes. Toss everything together thoroughly.
Serve the salad, garnished with thinly sliced spring onion greens.