Start by washing and scrubbing the potatoes thoroughly under cold water. Place the cleaned potatoes in a large pot filled with salted water and bring it to a rolling boil. Cook for about 15-20 minutes until fork-tender. Drain the potatoes and set them aside to cool slightly.

While the potatoes are cooking, prepare the dressing by whisking together olive oil, lemon juice, sumac, salt, and black pepper in a medium bowl.

Once the potatoes have cooled, cut them into bite-sized cubes. Transfer the cubed potatoes to a large mixing bowl.

Add chopped parsley, finely chopped red onion, diced cucumber, halved cherry tomatoes, sliced black olives, and crumbled feta cheese to the bowl.

Drizzle the dressing over the salad ingredients and gently toss the salad.

Allow your salad to rest for at least one hour at room temperature before serving.

Just before serving, taste the salad and adjust seasoning with more salt or lemon juice if needed.