Wash the Yukon Gold or red-skinned potatoes thoroughly under cold running water.

Place the cleaned potatoes in a large pot, cover with water, and add a generous pinch of salt. Boil, then simmer for 15-20 minutes until fork-tender.

While the potatoes boil, whisk together the extra-virgin olive oil, lemon juice, sumac, salt, and black pepper in a medium bowl.

Once the potatoes are cooked, drain and let them cool for about 5 minutes before cutting into bite-sized cubes.

In a large mixing bowl, combine the cubed potatoes with red onion, cucumber, tomatoes, parsley, olives, and feta cheese.

Pour the prepared dressing over the salad ingredients and gently toss without mashing the potatoes.

Taste and adjust seasoning with more salt, pepper, or lemon juice as desired.

Let the salad rest for about an hour at room temperature or refrigerate, then serve and enjoy.