Place the potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil, then reduce heat and simmer until fork-tender, about 12–15 minutes. Drain and let cool slightly.

Once cool enough to handle, slice the potatoes in half. Place them in a large mixing bowl.

Toss in the finely diced shallot, feta cheese, chopped parsley, and halved Kalamata olives. Gently mix to combine.

In a small bowl, whisk together the lemon juice, whole grain mustard, Greek seasoning, sea salt, and black pepper. Once combined, whisk in the Greek yogurt until smooth.

Pour the vinaigrette over the potatoes and gently toss until everything is coated evenly. Taste and adjust seasoning if needed.

You can serve it slightly warm, at room temperature, or chilled. It’s delicious every way.