Wash the Yukon Gold or red-skinned potatoes thoroughly under cold water, scrubbing off any dirt. Place them in a large pot, cover with cold water, add a pinch of salt, and bring to a boil.

Reduce heat to low and simmer for 15-20 minutes until fork-tender but still holding shape.

In a medium bowl, whisk together extra-virgin olive oil, fresh lemon juice, sumac, salt, and black pepper to make the dressing.

Once the potatoes are tender, drain them and let cool. Optionally peel and cut into bite-sized cubes.

In a large bowl, combine cubed potatoes, parsley, red onion, cucumber, tomatoes, olives, and feta. Gently toss to combine.

Pour the dressing over the salad and gently toss to coat without mashing the potatoes.

Taste and adjust seasoning as needed, then allow the salad to rest for at least one hour before serving.