Add potatoes to a pot of cold water. Cook until tender when pierced with a fork, 8 to 10 minutes. Drain in a colander. Peel while warm, slice and transfer to a large bowl. Pour the dressing over the warm potatoes and toss to coat (the potatoes will soak up some of the flavours of the dressing if still warm).
Note: if using thin-skinned new potatoes, feel free to leave the skin on.
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