Begin by placing the Yukon Gold or red potatoes in a large pot filled with salted water. Bring the water to a boil over medium-high heat, then reduce to a simmer. Cook the potatoes for 20–30 minutes until they are tender enough to easily pierce with a fork. Once done, drain the potatoes and cool them under cold running water for 3–5 minutes to halt the cooking process.

Once the potatoes are cool enough to handle, peel them off and cut them into large chunks. In a spacious mixing bowl, combine these potato chunks with chopped green onions, grated carrots, sliced onions, chopped lettuce, and parsley.

In a separate bowl, whisk together the olive oil, freshly squeezed lemon juice, salt, black pepper, sumac, and red chili flakes. Ensure the dressing is well-blended.

Pour the prepared dressing over the mixed vegetables and gently toss until all the ingredients are evenly coated. Adjust the seasoning if needed.

Your vibrant Turkish Potato Salad is now ready to enjoy! You can serve it immediately or let it chill in the refrigerator for up to 3-4 days for the flavors to meld.