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.

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.

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 over them. Stir gently to coat all the potatoes evenly.

Let the potatoes sit for at least 30 minutes at room temperature, stirring occasionally.

Add the chopped scallions and parsley to the marinated potatoes, then drizzle with the remaining dressing. Toss everything together gently but thoroughly.

Taste and adjust seasoning if needed. Let the salad sit for another 15 minutes before serving.