Start by placing unpeeled Yukon gold or red potatoes in a pot of salted water. Bring to a rolling boil and cook for approximately 20 minutes, or until fork-tender but firm. Drain and let cool slightly before peeling.

Cut the boiled, peeled potatoes into bite-sized cubes and add to a large mixing bowl. Combine with chopped red onion, parsley, pickles, black olives, capers, and sun-dried tomatoes.

Drizzle olive oil and balsamic vinegar over the mixture, then sprinkle in the sumac, chili flakes, and salt to taste. Stir to combine.

Gently toss all ingredients together, ensuring potatoes are coated without breaking apart. Taste and adjust seasoning if necessary.

Serve fresh or refrigerate for 30 minutes to enhance flavors. Enjoy chilled or at room temperature.