4 pounds baking potatoes (8 large)
3 hard-boiled eggs, grated
1 c. mayonnaise
1 T. spicy brown mustard
1 t. Worcestershire sauce (or more, to taste)
1 c. peas, lightly cooked
1/4 lb. smoked Gouda, cubed
Cook potatoes in boiling water to cover, 40 minutes or until tender. Drain and cool. Peel potatoes and cut into 1-inch cubes. In large bowl, stir together potato and egg.
In small bowl, stir together mayonnaise, mustard and Worcestershire. Add to bowl of potatoes and egg, mix gently. Stir in peas and Gouda. Cover and chill an hour before serving.