Wash the Yukon Gold or red-skinned potatoes under cold water until clean. Place them in a large pot, cover with water, and add a pinch of salt. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes until fork-tender.

Prepare the dressing by whisking together extra-virgin olive oil, fresh lemon juice, sumac, salt, and black pepper in a bowl. Set aside.

Once the potatoes are tender, drain in a colander and let cool. Cube into bite-sized pieces, leaving the skins on for texture.

In a large mixing bowl, combine cubed potatoes with parsley, red onion, cucumber, tomatoes, black olives, and feta cheese. Stir gently.

Pour the dressing over the salad and gently toss to coat. Let sit for 10 minutes to enhance flavors.

Serve at room temperature or chill for 30 minutes before serving. Garnish with extra parsley if desired.