Boil red potatoes in a pot of water until cooked through and a fork can easily pierce the largest potato. Drain in a colander and set aside to cool. When cool enough to handle, peel each potato and cut into chunks into a large bowl. When finished, shake three or four dashes of Worcestershire sauce over the still warm potatoes. Next, shake three or four dashes of the green Tabasco sauce and then season with red and black pepper and salt to taste preference. Mix the warm potatoes with the seasonings to blend everything together. Add green onions and mix. De-string as much as possible each rib of celery and then finely chop. Add the chopped celery to the potatoes and green onions and mix. If desired, add a little chopped bell pepper. Stir in chopped dill pickles or drained dill relish. Peel and chop eggs and add to the potato salad. Chopped parsley is optional as a stirred-in ingredient. Use only the leaves and not the stems when stirring it in. Bind the potato salad ingredients with the mayonnaise and Creole mustard. Start with 2 hefty dollops of mayonnaise and 1 dollop of Creole mustard. Add more to achieve taste and creaminess desired. Garnish with a sprig of parsley and a slice of hard-cooked egg and then dust with paprika.