3 pounds potatoes, peeled and cubed
1 large onion, chopped
1 large bell pepper, chopped
4 tablespoons vegetable oil
4 celery leaves, halved
2 onions, sliced
1 tablespoon Worcestershire sauce
2 teaspoons salt, or to taste
1 teaspoon dry mustard
Put ingredients into a large bowl. Cover and refrigerate for at least 1 hour.
Preheat grill for high heat and lightly oil grate.
Remove potatoes from buttermilk, juice, and boiling water. Stir in soup of chicken, onions, celery, chiles, flour, salt, wet mustard, and chicken oil. Steam gently until tender.