Begin by rinsing and scrubbing your Yukon Gold or red-skinned potatoes thoroughly under cold running water.

Place the cleaned potatoes in a large pot and cover them with cold salted water. Bring to a boil, then simmer for 15-20 minutes until fork-tender.

While the potatoes are boiling, whisk together olive oil, lemon juice, sumac, salt, and black pepper in a small bowl.

Once the potatoes are cooked, drain and allow them to cool for a few minutes.

Cut the potatoes into bite-sized cubes and set aside in a large mixing bowl.

In the bowl, add the parsley, red onion, cucumber, tomatoes, black olives, and feta cheese. Mix gently.

Drizzle the dressing over the potato mixture and toss gently to coat all ingredients.

Taste and adjust seasoning with additional salt, pepper, or lemon juice as preferred.

Serve at room temperature or chilled, garnished with extra parsley.