Smoked Salmon Hash With Lemon-Parsley Vinaigrette

Ingredients

• 3 tablespoons finely chopped italian parsley leaves
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon freshly grated lemon zest
• 1 tablespoon freshly squeezed lemon juice
• 1 medium garlic clove, minced
• 1/4 teaspoon kosher salt
• freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1 1/2 pounds yukon gold potatoes (about 4 medium), peeled and cut into 1/2-inch cubes
• 1 teaspoon water
• kosher salt
• freshly ground black pepper
• 2 medium shallots, small dice
• 6 ounces sliced smoked salmon, cut into bite-sized pieces