Cook the Potatoes: Peel and cut the potatoes into bite-sized pieces. Boil them in salted water until just tender, about 10-12 minutes.

Prepare the Salad Ingredients: In a large mixing bowl, combine the chopped green onions, grated carrot, thinly sliced onion, chopped Romaine lettuce, and parsley.

Add the Potatoes: Once the potatoes are cooled to room temperature, add them to the mixing bowl with the other vegetables.

Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, salt, black pepper, sumac, and pul biber until well combined.

Dress the Salad: Pour the dressing over the potatoes and vegetables. Carefully toss the ingredients until they are evenly coated with the dressing.

Serve: Let the salad sit for a few minutes to absorb the flavors. Serve either at room temperature or chilled, and top with extra parsley or a sprinkle of sumac for added flavor, if desired.