Start by washing the Yukon Gold or red-skinned potatoes under running water, scrubbing them clean. Once clean, place the potatoes in a large pot and cover them with cold water. Add a generous pinch of salt, then bring the pot to a boil over high heat.

Once the water reaches a rolling boil, lower the heat to medium and simmer the potatoes for 15 to 20 minutes. Check for doneness by piercing a potato with a fork; it should be tender but firm enough to hold its shape.

After the potatoes have cooled slightly, chop them into bite-sized cubes. You can leave the skins on for added texture and flavor, or peel them if you prefer. Transfer the cubed potatoes to a large mixing bowl.

In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, sumac, salt, and freshly ground black pepper.

To the bowl with the cubed potatoes, add the chopped fresh parsley, diced red onion, cucumber, diced tomatoes, black olives, and crumbled feta cheese. Gently toss everything together.

Pour the prepared dressing over the mixed ingredients in the bowl. Gently toss the salad to coat all the ingredients evenly with the dressing.

Taste the Turkish Potato Salad and adjust the seasoning with more salt or pepper if needed. You can serve it warm or refrigerate it for at least 30 minutes to allow the flavors to meld.