While the potatoes cook, prepare all your vegetables and herbs so everything is ready to assemble. Dice the red onion into small, even pieces so it distributes evenly throughout the salad. Finely chop the parsley into roughly 1/4-inch pieces—I like to use a knife rather than a food processor here because it keeps the parsley looking fresh and prevents it from becoming bruised. Chop the mint, slice the kalamata olives if they're not already sliced, and roughly chop the pickles and sun-dried tomatoes into bite-sized pieces. Having everything prepped and ready makes assembly quick and ensures even distribution of flavors throughout the salad.

Bring a large pot of salted water to a boil and add the whole potatoes. Boil for 18-20 minutes until the potatoes are fork-tender but still hold their shape—you want them cooked through but not falling apart. Drain the potatoes and let them cool just enough to handle, then peel off the skins (they should slip off easily). Cut the warm potatoes into bite-sized cubes, roughly 3/4 to 1 inch each. I like to cube them while they're still slightly warm because they're easier to work with and will better absorb the dressing.

In a small bowl, whisk together the olive oil, balsamic vinegar, sumac, salt, and chili flakes. The sumac is the star here—it adds a bright, lemony tartness that makes this salad distinctive and eliminates the need for lemon juice. Whisk until the salt is dissolved and the dressing is well combined. Taste it at this point and adjust the seasoning if needed; the dressing should have a good balance of tangy, savory, and slightly spicy notes.

Transfer the warm potato cubes to a large bowl and add the prepared vegetables and herbs from Step 1—the red onion, parsley, pickles, olives, capers, and sun-dried tomatoes. Pour the dressing from Step 3 over everything and gently toss until all ingredients are evenly coated. I prefer to toss this salad with a gentle hand so the potatoes don't break down; a salad fork and spoon work better than vigorous stirring. The warm potatoes will absorb the dressing beautifully, so don't be shy about pouring it all in.

Let the salad sit for 10-15 minutes at room temperature before serving so the flavors meld together and the potatoes fully absorb the dressing. If you're making this ahead, it actually tastes even better the next day as the flavors deepen. Give it a gentle stir before serving, and taste once more to adjust the seasoning if needed. Serve at room temperature for the best flavor.