For the potato salad, place potatoes in a pot, cover with water, bring to a boil, add salt and potatoes, and cook to tender. Drain potatoes and place them back in the hot pot to dry. Transfer to a baking sheet to quick-cool, breaking them up with a wooden spoon into chunky mash.
Meanwhile, mash the egg yolks well with a fork, add hot sauce, mustard, relish, Worcestershire, grated onion, paprika, garlic, salt and pepper, and stir to combine well. Add mayo and stir; add warm potatoes and combine. Adjust salt and pepper to taste, garnish with finely chopped parsley, chili peppers and sliced sweet pickles. Slice remaining whole hard boiled eggs into wedges and arrange on top of salad.