Cook the potatoes

• Place the potatoes in a pot of salted water and bring to a boil.
• Cook until tender but still firm, then drain and let cool slightly.

Make the dressing

• Whisk the olive oil, red wine vinegar and lemon juice in a bowl.
• Season with oregano, salt and pepper.

Assemble the salad

• Combine the warm potatoes, cucumber, cherry tomatoes, red onion and olives in a large bowl.
• Pour over the dressing and toss gently to coat.

Finish and serve

• Scatter the crumbled feta over the top and sprinkle with a little extra oregano.
• Serve warm or at room temperature.