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Put potatoes in a pot, cover with salted water and bring to a boil over high heat. Reduce heat to medium-low and simmer until potatoes are tender, 6 to 8 minutes. To test for doneness, insert a fork into a potato chunk; it should slide in easily without breaking the potato apart. Immediately drain well and let cool for 5 minutes.
Meanwhile, in a large bowl, whisk together lemon zest, lemon juice and salt. Whisk in olive oil in a slow, steady stream until vinaigrette is emulsified.
Add warm potatoes and parsley to the bowl and gently toss until evenly coated. Serve warm or refrigerate and serve cold.