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

Once boiling, reduce to a simmer and cook the potatoes for 15-20 minutes until fork-tender. Be careful not to overcook.

In a mixing bowl, whisk together olive oil, lemon juice, sumac, salt, and black pepper to create the dressing.

Drain the potatoes and let them cool for 5–10 minutes before cubing them.

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

Pour the dressing over the salad ingredients and gently toss until evenly coated.

Taste and adjust seasoning if necessary.

Serve the salad at room temperature or refrigerate for up to 2 hours before serving.