While you prep the potatoes, whisk together the lemon juice, lemon zest, pressed garlic, Dijon mustard, honey, salt, black pepper, and dried oregano in a small bowl. Slowly whisk in the extra virgin olive oil until emulsified and well combined. Chop the scallions and parsley and set aside. This dressing will be ready to use immediately after the potatoes are cooked.

Bring a large pot of water to a boil and add 2 tablespoons of salt. Add the halved or quartered baby potatoes and simmer for 8-10 minutes, until they're just tender when pierced with a fork but still holding their shape. I find that cooking the potatoes until they're al dente helps them absorb the dressing better without becoming mushy. Drain the potatoes well in a colander.

While the potatoes are still warm, transfer them to a large serving bowl and immediately pour half of the dressing from Step 1 over them. Stir gently to coat all the potatoes evenly. The warm potatoes will absorb the flavors much better than cold ones, which is why timing is critical here. Let the potatoes sit for at least 30 minutes at room temperature, stirring occasionally if you'd like.

Add the chopped scallions and parsley to the marinated potatoes, then drizzle with the remaining dressing from Step 1. Toss everything together gently but thoroughly, being careful not to break up the potatoes. Taste and adjust seasoning if needed. I like to let the salad sit for another 15 minutes before serving so all the flavors can meld together beautifully.