In a large pot, bring salted water to a boil. Add the halved baby potatoes and cook for about 15-20 minutes, or until tender. Drain and let cool slightly.

In a large mixing bowl, combine the cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, and parsley.

In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic powder, salt, and pepper.

Once the potatoes are cool enough to handle, add them to the mixing bowl with the vegetables. Pour the dressing over the salad and gently toss to combine.

Taste and adjust seasoning if necessary. For best flavor, refrigerate the salad for at least 30 minutes before serving.