James's Creole Potato Salad

3 tbs Minced green bell pepper 
1/4 c Minced green onion 
1/4 c Chopped celery 
1/4 c Chopped parsley
1/4 c Minced onion 
1 Small clove garlic, minced  
2 tbs Minced hot peppers 
Salt 
2 tbs olive oil 
2 tbs Vinegar 
6 Medium potatoes(2 1/2lb) 
3 Hard-cooked eggs 
1 tbs Worcestershire sauce 
1/2 tbs Hot pepper sauce 
1 tesp Vinegar 
1/3 c Mayonnaise 

 Combine bell pepper, onions, garlic, celery, parsley and hot peppers. Sprinkle mixture with salt, oil and 2 tablespoons vinegar; set aside. Scrub unpeeled potatoes and boil until soft; peel, cut into bite-sized pieces and place in large bowl. Separate egg whites and yolks; chop whites and add to potatoes, along with marinated bell pepper mixture. Mash yolks with Worcestershire sauce, pepper sauce and 1 teaspoon vinegar, mix with mayonnaise and add to potato mixture. Mix salad lightly but well.

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