Begin by thoroughly washing the Yukon Gold or Red potatoes under cold running water. Use a vegetable brush to scrub away any dirt, ensuring they're completely clean. Once prepped, set aside your vegetables and grab a large pot.

Place the cleaned potatoes into the large pot and cover them with cold water. Add a generous pinch of salt to the water. Turn the heat to high and bring the water to a rolling boil, then reduce to a simmer. Cook for 15-20 minutes until the potatoes are fork-tender but still hold their shape. Drain and let them cool slightly.

While the potatoes cool, whisk together extra-virgin olive oil, fresh lemon juice, sumac, salt, and black pepper in a medium bowl.

Once the potatoes have cooled enough to handle, cut them into bite-sized cubes. Aim for uniform pieces so they mix well with the other ingredients.

In the bowl with the cubed potatoes, add chopped parsley, minced red onion, diced cucumber, halved tomatoes, black olives, and crumbled feta cheese.

Pour the prepared dressing over the potato and vegetable mixture. Gently toss it all together to ensure every cube is beautifully coated without mashing the potatoes.

Taste your Turkish Potato Salad and adjust the seasoning if necessary. Let the salad rest for at least one hour before serving.

Serve your Turkish Potato Salad either at room temperature or chilled.