Scrub and wash the potatoes and then cut them into small chunks (about 1 inch sized cubes), making sure they are relatively the same size.

Add the potatoes to a large pot, cover them with 1 inch of cold water, and add 1/2 tsp of salt to the water. Bring the pot of water to a boil and cook for 12-15 minutes, until the potatoes are fork tender. Drain and set aside to cool.

Meanwhile, prepare the dressing. In a small jar or container with a tight fitting lid, add garlic, olive oil, lemon juice, white wine vinegar, mustard, sugar, the remaining salt and pepper. Cover with the lid and shake until it is really well blended.

Add 2 Tbsp of the fresh dill and chives, and stir to combined. Set aside until ready to assemble the salad.

Once the potatoes are cooled, place them in a large bowl and toss with the dressing (you can use as much or
as little of the dressing as you like).

Pour the dressed potatoes onto a serving platter. Top them with the chopped boiled eggs, feta cheese, and the remaining dill and chives. Season with additional salt and pepper if desired.