• Boil and season the potatoes. Add the potatoes to a small stock pot and cover with cold water. Add 1 tablespoon of salt to the water and bring to a boil over medium heat. Let the potatoes boil until they’re very tender and easily pierced with a fork, about 20-25 minutes. Drain the potatoes into a colander and let them cool.
• Make the dressing. In a large mixing bowl, combine the red onion with the pepperoncini juice and the lemon juice and let the onions sit for 5 minutes. After 5 minutes, mix in the mayo, sour cream, lemon zest, zaatar, sumac, sugar, dill, and parsley and still really well. Stir in the celery, pepperoncini, and sliced scallions and season to taste with salt and pepper.
• Toss and serve. Once the potatoes are just barely warm, fold them into the dressing and mix-ins until they’re really well coated. Cover and refrigerate for at least 4 hours. Right before serving, stir in the feta and sprinkle with more dill, zaatar, and sumac.

Storing Leftovers

• Store any leftover potato salad in an airtight container in the fridge. Leftovers can be saved for up to 4-5 days.