A friend and I went on an adventure to see who could come up with really, really good potato salad, like you can still sometimes get in a deli here and there. Between the two of us, we came up with really similar versions and this one is mine, which my guy absolutely loves.

What probably sets it apart from most traditional potato salad recipes is the baking potatoes, but if you don't like that idea, you can always use russets. Yukon Golds are darn good in potato salad too.

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In the late summer, our area is overwhelmed with an abundance of zucchini squash. Admittedly, I'm not a terribly big fan of Zucchini, yet it seems that we always end up with one or two sitting on our front porch along with wonderful homegrown tomatoes, cucumbers, and corn, all gifts from good friends who have gardens.

This is what I've decided to do with the HUGE zucchini we were just given. I'll post my results some time next week!

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I don't remember the source of this recipe, but I've made it in my home many times and never once had even a smidgeon leftover. My mother makes the best scalloped potatoes on the planet (not that I'm biased or nuthin', lol) but honestly I couldn't taste the difference between the full fat version and this recipe.

It's just YUM.

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