8 medium potatoes
6 hard-cooked eggs (discard 4 egg yolks see below)
1/4 cup chopped green onions
2 stalks celery, chopped
1 carrot, grated (1/4 cup)
1/2 red pepper, chopped
1/2 green pepper, chopped
1/4 cup parsley, chopped
1/3 cup mayonnaise
1/3 cup sour cream
1 tbsp. Dijon mustard
1/2 tsp Worcestershire sauce
2 cloves garlic, crushed
1/3 cup grated Parmesan cheese
Salt & pepper

Boil potatoes in their skins until tender. Cool, peel and cut in 1-inch chunks. Boil eggs. Peel and cut in half. Discard 4 of the egg yolks. Chop remaining egg whites and 2 egg yolks coarsely. Combine all ingredients in a large mixing bowl and mix gently. Refrigerate before serving.