1.Bring a large pot of water to a boil, cook potatoes until soft, but not falling apart, approximately 25 minutes.
2.Meanwhile in a food processor, combine parsley, mint, onion, garlic, olive oil, vinegar, sea salt and pepper; pulse until well combined. Transfer to a large bowl.
3.Chop sweet pickles and blend into mixture.
4.Drain potatoes, slice in half as soon as they are cool.Gently toss potatoes with the parsley mixture;season with curry and chili powder;garnish with additional parsley, serve chilled or at room temperature. Enjoy