Begin by placing whole, unpeeled Yukon gold or red potatoes in a pot of salted water. Bring to a boil, then reduce to a simmer for about 20 minutes until fork-tender.

Once cooked, drain the potatoes and let them cool slightly before handling.

Peel the skin off and cut the potatoes into bite-sized cubes, placing them in a large mixing bowl.

In the same bowl, combine the cubed potatoes with red onion, parsley, olives, pickles, capers, and sun-dried tomatoes.

Drizzle olive oil and balsamic vinegar over the mixture, and sprinkle in salt, chili flakes, and sumac. Mix well.

Gently toss the salad to combine, adjusting seasoning to taste. Serve chilled or at room temperature.