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Potato Salad # 3, tangy

Source of Recipe

from billk54 at rc
Potato Salad #3, tangy

2 Tablespoons lemon juice
1 Tablespoon Worcestershire Sauce
1/4 teaspoon hot sauce
1/3 cup Olive oil
1 clove garlic, chopped
1/4 teaspoon salt
1/8 teaspoon ground black pepper
6 cups cubed hot cooked potatoes
6 hard cooked eggs
1, 8 ounce container sour cream
1/2 cup mayonnaise
1/3 cup chopped green onions, including the green part
3 teaspoons chopped parsley
3 Tablespoons chopped dill pickle
1 red pepper, seeded and diced
1 1/2 Tablespoons mustard
1 1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups chopped celery

In a small bowl, combine lemon juice, Worcestershire, hot sauce, oil, garlic, salt and pepper. Mix and pour over hot potatoes. Toss to mix. Cover and chill.
Chop 4 of the eggs.
In a medium size bowl combine the sour cream, mayonnaise, green onions, parsley, dill pickle, red pepper, mustard, salt and pepper.
Stir sour cream mixture into chilled potatoes along with chopped eggs and celery. Slice remaining eggs for garnish.