Wash the Potatoes: Begin by thoroughly washing your Yukon Gold or Red-Skinned potatoes under cold running water, using a vegetable brush to remove any dirt. This ensures a clean base for your Turkish Potato Salad.

Cook the Potatoes: Place the cleaned potatoes in a large pot, cover them with cold water, and add a generous pinch of salt. Bring the water to a rolling boil over medium-high heat, then reduce the heat to a simmer. Allow them to cook for approximately 15-20 minutes or until you can easily pierce them with a fork.

Prepare the Dressing: While the potatoes are simmering, grab a small mixing bowl. Whisk together the extra-virgin olive oil, fresh lemon juice, sumac, salt, and black pepper until well combined. Let it sit and meld as the potatoes cook.

Cube the Potatoes: Once the potatoes are cooked, drain them in a colander and let them cool slightly for about 5 minutes. Cut them into bite-sized cubes, taking care to keep the pieces intact.

Combine Ingredients: In a large mixing bowl, combine the cubed potatoes with freshly chopped parsley, thinly sliced red onion, diced cucumber, halved tomatoes, chopped black olives, and crumbled feta cheese. Gently toss to blend the ingredients.

Dress the Salad: Pour your prepared dressing over the potato mixture, and gently toss everything together until evenly coated. This helps maintain the potato cubes' integrity.

Adjust Seasoning: Taste your Turkish Potato Salad and adjust the seasoning as needed. You might want to add a bit more salt, pepper, or lemon juice.

Serve and Enjoy: Your Turkish Potato Salad is now ready! Serve at room temperature or chill for later, garnishing with additional parsley if desired.