Place the halved baby potatoes in a large pot and cover with water. Add a pinch of salt and bring to a boil. Cook for about 15-20 minutes or until the potatoes are fork-tender. Drain and let cool.

In a small bowl, whisk together the olive oil, lemon juice, ground sumac, garlic powder, onion powder, salt, and pepper until well combined.

In a large mixing bowl, combine the cooled potatoes, red onion, cucumber, and parsley.

Pour the dressing over the potato mixture and gently toss until everything is evenly coated.

Taste and adjust seasoning if necessary. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.