Begin by boiling 2 pounds of Yukon Gold or red potatoes in a large pot of salted water over medium-high heat. Cook them for 20-30 minutes, or until tender but firm enough to hold their shape. Drain the potatoes, cover them with cold water, and allow them to cool slightly before peeling.

Chop 5 stalks of green onions, grate 1 medium carrot, and thinly slice 1 medium onion (red or white) into rings. In a large mixing bowl, combine the chunked and peeled potatoes with the green onions, grated carrot, sliced onion, 4 chopped leaves of romaine lettuce, and ½ cup of chopped parsley. Toss to blend.

In a small mixing bowl, whisk together 3 tablespoons of olive oil, the juice of 1 medium lemon, 1 teaspoon of salt, ¼ teaspoon of black pepper, 2 teaspoons of sumac, and 1 teaspoon of red chili flakes.

Pour the dressing over the potato and vegetable mixture in the large bowl. Gently toss the salad to ensure all ingredients are evenly coated with dressing.

Your Turkish Potato Salad is now ready to enjoy! Serve at room temperature or refrigerate for up to 3-4 hours before serving.