Prepare the potatoes: Place whole potatoes (with skins on) in a large pot and cover with cold, generously salted water. Bring to a boil, then reduce to a simmer and cook until the potatoes are tender when pierced with a fork, about 15-20 minutes depending on size. Be careful not to overcook – we want them soft but not mushy!
Cool the potatoes: Drain the potatoes in a colander and let them cool until you can handle them comfortably. This is a good time to prepare your herbs and other ingredients.
Prepare the dressing: In a small bowl, whisk together the olive oil, lemon juice, vinegar, minced garlic, sumac, and pepper flakes. Season with salt and black pepper to taste. The dressing should be tangy and vibrant – don't be shy with the lemon!
Assemble the salad: Once the potatoes have cooled enough to handle, peel them if desired (though I leave the skins on for extra texture and nutrition, just as my grandmother did). Cut them into bite-sized chunks and place in a large mixing bowl.
Add the remaining ingredients: While the potatoes are still warm (but not hot), add the red onion, green onions, parsley, dill, and mint. The residual heat will help the herbs release their aromatic oils.
Dress and marinate: Pour the dressing over the warm potato mixture and gently fold everything together with a wooden spoon. Be careful not to break up the potatoes too much – we want chunks, not mash!
Let the flavors mingle: Cover the bowl and let the salad rest at room temperature for at least 30 minutes before serving, or refrigerate for up to a few hours. This resting time is crucial – it allows the potatoes to absorb all those wonderful flavors.
Serve with love: Before serving, taste and adjust seasoning if needed. Bring to room temperature if refrigerated, give it a gentle toss, and garnish with extra herbs if desired.
