Boil unpeeled Yukon gold or red potatoes in a large pot of salted water for about 20 minutes, or until fork-tender but not mushy.

Drain the pot and let the potatoes cool slightly before handling.

Once cooled, peel the potatoes and cut them into bite-sized cubes.

In a large mixing bowl, combine cubed potatoes with chopped red onion, fresh parsley, tangy pickles, black olives, capers, and sun-dried tomatoes.

Drizzle olive oil and balsamic vinegar over the mixture, then sprinkle with salt, chili flakes, and sumac.

Gently toss the salad to combine all ingredients without breaking apart the tender potato cubes.

Taste and adjust seasoning as needed before serving.