Peel 2 pounds Idaho potatoes (about 3) and cut into 1/2-inch slices. Combine the potatoes, kosher salt, and dried bay leaves in a large saucepan and add water to cover. Bring to a simmer and cook, covered, until the potatoes are tender, 10 to 12 minutes. Drain and discard the bay leaves. Reserve 2 cups of potatoes for another use. Place the remaining potatoes in a large bowl and toss with olive oil, lemon juice, chopped fresh parsley.