MY POWER DEADLY POTATO SALAD....
RECIPE:
branded potato...not local one very greenish smell local ones.
a bag of either RUSSETT, burbanks, bastagi, desiree - ex pink type or the super ex purplish potato, yukon more ex than desire...

choose only one type..choose about 4 or 5 good size ones with no shoots forming in the eyes...those are dead old ones which should ve been discarded.

homegrown rosemary a few sprigs - cut into fine chips
few pcs small butter blocks unsalted
a packet of ham chips - cheap or
minced beef - this one better - more power
creamy mayonaisse - 1 small bottle
red wine - i once used CAMUS FINE WINE....ABOUT $120/BTL OF 75CL
pinch of salt
organic soya sauce....(suppose to using it for nephew's food but he dosen't like...damn super EX a small bottle>$20)
parsley flakes from MASTER'S
virgin olive oil
sesame oil
black pepper
cumins
cinnamomum powder
finely chopped garlic about 1 tablespoon
parmesan cheese - to put in only after everything cooked and ready to serve.

method:
wash potatoes with veggie soap solution and brush skin clean from soil
add 1 or 2 tablespoon virgin olive oil into AMC pot (about>2k per set) or other stainless steel pot....
throw in finely cut up rosemary leaves, parsley flakes, 2 to 3 pcs small butter blocks.
pour in about 50 cc red wine. sprinkle a pinch of salt.
pour in about 4 tablespoon sesame oil, a few spray of organic soya sauce, few generous dash of black pepper and mincedd garlic.
stir with spoon and mix thoroughly and let it sit for a while...like maybe 5 minutes...
on stove to large fire. place the AMC pot over it. observed the needle. when needle hits 1 mark, open lid and stir and toss the potatoes. cover and continue heating. tone down flame to low.
when needle hits another mark, open and stir again. cover and stir again on the next mark.
continue repeating this every mark the needle hits. test the texture of potato. if cooked should be soft to bite.
when reach this stage, throw in the mayonaisse. stir through thoroughly...and let it continue to cook.
when potatoes soften, off flame and add in parmesan cheese either the grated one or powdered one. i prefer the last one....and hit one more round for about 5 minutes. so that parmesan cheese powder forms a crispy crust over the potatoes.
off flame. ready to serve.
unfinished porting can be kept in tupperware and put into fridge. taste better when cold.
happy cooking. healthy, good...and definitely POWER TO THE JOHN!!!