Cut potatoes into 1-inch pieces. Place potatoes and 1 teaspoon salt in a saucepan and cover with water. Bring to a boil, reduce heat and simmer until potatoes are fork tender. Drain and set aside to cool.
In a large bowl combine the sour cream, aioli, peas, bacon, scallions, and parsley. Add potatoes and stir gently to combine. Season with salt and pepper to taste. Serve at room temperature.