Start by thoroughly washing the Yukon Gold or red-skinned potatoes under cold running water to remove any dirt. Place the whole, unpeeled potatoes in a large pot, cover them with salted water, and bring to a boil over high heat.

Reduce the heat to medium and allow the potatoes to simmer for 15-20 minutes, until they are fork-tender but still hold their shape. Once cooked, drain the potatoes in a colander and let them cool until they are comfortable to handle.

As the potatoes cool, grab a mixing bowl and whisk together a generous amount of extra-virgin olive oil, freshly squeezed lemon juice, tangy sumac, salt, and freshly ground black pepper. Set aside to let the flavors meld together.

Once the potatoes have cooled down, you can peel them if you desire, or leave the skins on for texture. Cut the potatoes into bite-sized cubes and set them aside in a large mixing bowl.

In the bowl with the cubed potatoes, add in fresh parsley, diced red onion, sliced cucumber, halved tomatoes, and sliced black olives. Crumble in the feta cheese and gently fold the ingredients together.

Pour the prepared dressing over the mix of vegetables and potatoes. Toss everything gently, ensuring that the dressing coats all ingredients evenly.

Before serving, taste your Turkish Potato Salad. Adjust the seasoning with extra salt, pepper, or a splash more lemon juice to enhance the flavors.

Serve chilled or at room temperature, garnished with a sprinkle of fresh parsley on top.