Michael Louis Scott's Potato Salad
peed six medium large potatoes about 2.75 pounds worth
dice potatoes into half inch chunks
put potatoes in four quart pot filled with water a couple inches above potatoes with a dash of salt
bring to a boil with lid on, and then boil over medium high electric burner heat for 20 minutes
while doing that:
open a one pound Danish Plumrose ham, and rinse it off underneath cold water, and dice it into quarter inch chunks, and place in separate mixing bowl
peel and dice into quarter inch chunks one medium large onion, and add it to the bowl
dice into quarter inch chunks four large kosher dill pickles and add to mixing bowl
mix ingredients together
season with Old Bay Seasoning, garlic powder, ground black pepper, Italian seasoning, red cayenne pepper, celery salt, basil, and Italian seasoning, and mix it all together
add a several tablespoons of bacon bits, several tablespoons of grated parmesan cheese, a few tablespoons of balsamic vinegar, and about four tablespoons of extra virgin olive oil, and mix it all together, and set it aside
once the potatoes have boiled 20 minutes, drain the water off using a colander, and then put the potatoes back in the pot and run cold water over them. Repeat this several times. Then let the potatoes sit in a pot of cold water for about 10 minutes.
Then drain the water off the potatoes again using the colander, and then put the cold cooked potato chunks in the pot with the ham and onion mixture, and mix it all together.
Add about a half of a cup of Hellmann's lite mayonnaise and mix it all together.
Makes about four pounds or eight servings of potato salad.
One can stick the potato salad a large flat Rubbermaid container, and sprinkle some dried parsley on it, and let it
refrigerate for a couple of hours to enhance the flavor before eating it.