Warm blue potato salad

I got the most beautiful blue potatoes at the farmer's market a couple of weeks ago, and I finally got around to using them. (Of course you could use regular potatoes, too; waxy ones work best for this.)

2 lbs potatoes, in chunks
salt and pepper
Juice and zest of 1 lemon
2 shallots, finely diced
1 teaspoon Dijon
6 tablespoons olive oil
2 teaspoons capers
Parsley, chopped

Cook the potatoes in boiling salted water until cooked through, and drain. Whisk the lemon juice and zest with the shallots, mustard and olive oil until it becomes an emulsion. Mix that with the potatoes, capers, and parsley. Salt and pepper to taste, and serve warm.