Cover the potatoes with cold water in a large pot and bring to a boil over high heat. Reduce the heat to medium-low and cook until the potatoes are just tender when pierced with a knife, 8-10 minutes. Drain the potatoes well and transfer to a large mixing bowl.

In a medium bowl, whisk together the olive oil, vinegar, parsley, shallot, mustard, garlic powder, and oregano. Pour the dressing over the hot potatoes and toss gently to coat. Mix in the roasted red peppers and season to taste with salt and pepper.

Allow the salad to sit at room temperature until cool, about 20 minutes, before serving. Salad can also be refrigerated in an airtight container. Bring to room temperature before serving.