Start by boiling the diced potatoes in salted water until they become tender, which will take approximately 10-15 minutes.

Once cooked, drain the water and set the potatoes aside to cool down.

In a large mixing bowl, combine the cooled potatoes, halved cherry tomatoes, diced cucumber, finely chopped red onion, halved olives, crumbled feta cheese, and fresh parsley.

In a small dish, whisk together the olive oil, red wine vinegar, dried oregano, and season with salt and pepper.

Pour the dressing over the salad mixture and toss gently until everything is well coated.

Finally, refrigerate the salad for at least 30 minutes before serving to let the flavors meld beautifully.