Potato Salad

This post has no measurements nor does it have any pictures. But it turned out so good I had to share!

This is a mayonnaise-based potato salad, so this probably isn't for the mustard only folks.

First of all you'll need to pick out your potatoes, now I use whatever is ready in my garden, for this recipe I had red and yukon gold potatoes, but you can use the potato of your choice.

Slice them in half, unless they are small, and boil them for 15 minutes, no I do not peel them. The skin adds more flavor, texture and less work. Let them cool, enough for you to handle them. Then chop them in bite-size pieces and throw them into a large mixing bowl.

This is were the no measuring part comes in. Just start adding mayonnaise until you get the "potato salad" consistency that you like. Then dump in a heaping amount of real bacon bits, not the imitation stuff! Next chop up a little fresh dill and fresh basil, throw it in the bowl. Add a good amount of Essence of Emeril seasoning, salt, pepper, and a pinch of red pepper flakes. Stir it all up and make sure and taste test it, taste test EVERYTHING you cook. If you need more mayo, then add it. More salt? add it.

Hope you enjoy it!