Bobcat's Infamous Potato Salad

WARNING:  If you do this right, you will NEVER appreciate store-bought potato salad again.   And using this recipe in any sort of potato salad contest is cheating... it is that good!

INGREDIENTS:

• Potatoes (White or Red)
• 6 Eggs (optional)
• 1 clove garlic

Sauce Base:

• 1.5 cups Greek Yogurt - Plain
• 1.5 cups Best Foods Real Mayonnaise (regular or olive oil)
• 1/4 cup regular yellow mustard (not spicy or Dijon)
• Big handful of shredded mozzarella cheese

Sauce Spices:  (adjusted to taste)

• Garlic Powder (lots - start with 2 tbs)
• Onion Powder (start with 1 tbs)
• Dill (lots - start with 2 tbs)
• Salt (1-3 tsp adjusted to taste)
• Pepper (1-3 tsp adjusted to taste)
• Celery Seed (lots - start with 2 tbs)
• Paprika (some...about 1/2 tsp not lots)
• Season Salt (your favorite variety is fine)
• juice of half a lemon
• 1/8 - 1/4 tsp apple cider vinegar
• 2 Cloves garlic - pressed with a garlic press
• 1-2 sprigs fresh finely chopped parsley (optional)

Vegetables & stuff

• 2 cans olives (small or medium) YES use two... or you will regret it!
• 5-6 large pickles (DO not skimp here!)
• 4-5 celery sticks
• 1 - 1.5 Cups chopped onions
• OPTIONAL add ins:  Imitation Crab Meat, Fresh Cucumber, Snap Peas, Green Onions

TIP: The imitation crab meat is a real cheater... if your guests love fish.

Overall, this potato salad is half potatoes, and half other stuff.   

STEPS:
1) Measure out the potatoes you want in a big bowel.  Leave room in half the bowel for the vegetables and stuff.

2) Chop the potatoes in quarters or so to cook - and put into big pot to boil.  DO NOT skin the potatoes.  

3) Make sure there is enough water to cover the potatoes.  No more than that. For extra flavor, add a crushed clove of garlic to the pot (without the skin).  Bring to a boil, then down to a simmer (still bubbling) for about half an hour.   Potatoes will be done when they are soft enough to eat... but still slightly firm.  We don't want mashed potatoes when we mix it into the sauce.

4) While the potatoes are cooking, hard-boil your eggs.

5) Make your sauce while things are on the stove.  Combine all the items in the sauce base and the sauce spices together in a bowel.  Taste... adjust seasonings to taste.

After mixing the sauce to taste... (be picky... make it perfect) set aside in the refrigerator.

6) Chop the veggies to small bite-size pieces.  They need to fit on a fork easily with a potato.  Use that for a guide.  The olives should be kept whole if using small ones.  If medium you may optionally halve them. DO NOT DICE.

7) Once the potatoes are done... you may refrigerate for the next day to finish.  If you are in a hurry, put in the freezer for 1-2 hours on a cookie sheet.  Potatoes need to be cool to mix or to serve.   This potato salad is best served chilled!

8) Chop the potatoes to bite-size pieces.  Be careful not to mush them.

9) Once potatoes are chilled, mix in the sauce and veggies carefully.  Make sure you mix in everything evenly.

10) Peel and quarter the hard-boiled eggs.  Add to the top of the potato salad.  Add several dashes of paprika to the top.  READY TO SERVE.