Cook the Potatoes: Place the potatoes in a large pot and cover with water. Bring to a boil over high heat, then reduce the heat to medium-low and simmer until the potatoes are tender when pierced with a fork, about 15-20 minutes, depending on their size. Drain and let cool slightly.

Prepare the Dressing: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, sea salt, and black pepper. Adjust the seasoning to taste.

Combine: When the potatoes are cool enough to handle but still warm, cut them into bite-sized pieces if they are not small potatoes. Place the cut potatoes in a large mixing bowl.

Add Herbs and Dressing: Add the chopped parsley, dill, and sliced green onions to the potatoes. Pour the dressing over the salad and gently toss to combine, ensuring all the potatoes are evenly coated with the dressing and herbs.

Chill and Serve: Allow the salad to sit for at least 30 minutes at room temperature to allow the flavors to meld together. For a refreshing taste, you can also chill the salad in the refrigerator before serving. Taste and adjust the seasoning if necessary.