1. Prepare the potatoes:
Cook peeled potatoes in salted water until fork-tender. Cool briefly, then chop into 1-inch chunks.
2. Make the dressing
Mix olive oil, salt, sumac, and Aleppo pepper in a large bowl. Add potatoes and gently toss to coat.
3. Add the rest of the ingredient:
Add in the chopped green onions, parsley and kalamata olives. Mix to combine.
4. Rest and serve:
Let the salad sit in the fridge for 30 minutes and then top with hardboiled eggs sliced into quarters.