Thoroughly wash and scrub the Yukon Gold or red-skinned potatoes to remove any dirt. Place them in a large pot, cover with cold water, and add a pinch of salt. Bring the pot to a boil over medium-high heat, then reduce to a gentle simmer. Cook for 15–20 minutes, or until the potatoes are fork-tender but still hold their shape.

While the potatoes are cooking, prepare the dressing for your Turkish Potato Salad. In a bowl, whisk together the extra-virgin olive oil, fresh lemon juice, sumac, salt, and freshly ground black pepper until emulsified and well combined.

Once the potatoes are tender, carefully drain them and let them cool slightly for about 5 minutes. When they are cool enough to handle, cut them into bite-sized cubes.

In a large mixing bowl, combine the cubed potatoes with chopped fresh parsley, diced red onion, cucumber, diced tomatoes, pitted black olives, and crumbled feta cheese. Gently mix the ingredients together, taking care not to mash the potatoes.

Pour the prepared dressing over the potato and vegetable mixture. Toss gently to coat all the ingredients evenly.

Before serving, taste your Turkish Potato Salad and adjust the seasoning as necessary with additional salt, pepper, or lemon juice for brightness. Allowing the salad to rest for about 30 minutes will help the flavors meld beautifully.

Serve your Turkish Potato Salad at room temperature or chill it in the refrigerator for an hour before serving.