1. Wash the potatoes thoroughly under cold running water to remove any dirt.

2. Place the whole potatoes in a large pot and cover them with cold water. Add a pinch of salt.

3. Bring the pot to a boil over medium-high heat, then reduce heat and simmer for 15–20 minutes until the potatoes are fork-tender but still firm.

4. While the potatoes cook, prepare the dressing by whisking together olive oil, lemon juice, sumac, salt, and black pepper in a small bowl.

5. Drain the potatoes and allow them to cool slightly until safe to handle.

6. Peel the potatoes if desired, then cut them into bite-sized cubes.

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

8. Pour the dressing over the salad and gently toss until everything is evenly coated, being careful not to break the potatoes.

9. Taste and adjust seasoning if needed.

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