Greek Potato Salad: Patatosalata

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2 pounds red Bliss potatoes, boiled and quartered

1 medium red onion, halved and sliced into half moons

2 scallions, thinly chopped

24 Kalamata olives, pitted and halved

1 tablespoon finely chopped dill

1 tablespoon finely chopped fresh oregano

2 ounces olive oil

1/2 ounce red wine vinegar

1 lemon, juiced

Kosher salt

Freshly ground black pepper