recipe: mike's potato salad

POTATO SALAD
serves 4

ingerdients:
1 lb. chicken breast(bone-in)
5 lbs. potatoes
1 liter mayonnaise
3 tbsp. coarse-ground or crushed black pepper
1 tbsp. basil
salt to taste

directions:
1. peel potatoes.
2. place the chicken breasts, potatoes, and a pinch of salt in a pot of water. make sure the water covers everything. bring to a boil and wait until the potatoes can punctured halfway through with a fork.
3. remove from fire. remove potatoes. dice potatoes to bite-sized pieces. put into a large mixing bowl.
4. fish out the breasts. remove/eat the skin. hold a knife with your left hand and a fork with your right. use the flat side(sideways) of the knife to pin the breast down then with the fork, debone it by doing scraping it. add this to the mixing bowl.
5. add the mayonnaise. mix it with a large wooden spoon or spatula. add the blacck pepper by the tablespoon, mixing it between each addition. before adding the last tablespoon of black pepper, add the basil.
6. chill in refrigerator before serving.

notes:
1. adjust ingredient proportions to control serving size(scalable).
2. its best to age it for a day or so.
3. the leftover chicken&potato stock tastes great! use it for soups or anything else which needs stock like gravy.
4. i'm writing this from memory, proportions might be a little off. yes, it looks like there's a ton of pepper in it when it's done.