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Bring a large pot of salted water to a rapid boil.
Leaving skin on, cut potatoes into 1-inch pieces. Add to water and cook 5-8 minutes until they can be pierced with a fork. Drain and run under cold water to stop from cooking further.
When completely cool, add potatoes along with scallions, parsley, pickles, and radishes, to a large bowl.
In small bowl, whisk together mayonnaise, olive oil, mustard, and pickle juice, until smooth. Pour dressing over salad and gently toss until potatoes are completely coated. Season with sea salt and pepper, to taste.
Garnish with more scallions and serve immediately.