In a large pot, cover potatoes with water and bring to a boil. Reduce heat and simmer until they are fork tender but not water logged and falling apart. Drain well and cool on the counter. Once the potatoes have cooled, peel and cut into 3/4" chunks.

In a large bowl, whisk together the sour cream and mayo, add salt and pepper to taste. Add to this bowl the potatoes, green onions, celery, parsley, pickles and bacon. Season with more salt and pepper if necessary.