Baton Rouge-Style Potato Salad – Duke's Mayo

Ingredients

• 3 lbs. red creamer potatoes, cooked in skins
• Worcestershire sauce
• Green jalapeño pepper sauce
• 4 green onions, chopped using white and green part
• 4 ribs celery, finely chopped
• 1/4 to 1/2 cup chopped red bell pepper, optional
• 1/4 cup chopped dill pickles or dill pickle relish
• 4 hard-cooked eggs, peeled and chopped
• 1/4 cup chopped fresh flat-leaf parsley, can be mixed in or used as a garnish
• 1/2 cup Duke's Mayonnaise
• 1/4 cup mustard
• Red pepper, black pepper, and salt to taste
• Paprika, for garnish