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Bring 1 to 2 inches of water to a boil in a large saucepan (or pot) fitted with a steamer basket. Add potatoes, cover and cook until tender, 12 to 15 minutes. Spread in a single layer on a rimmed baking sheet and sprinkle with 1/4 teaspoon salt; let cool 15 minutes.
Meanwhile, whisk oil, vinegar, shallot, marjoram, mustard, cumin, pepper and the remaining 1/2 teaspoon salt in a large bowl. Add the potatoes, spinach and zucchini; stir well to coat. Serve at room temperature or refrigerate until cold.