World'S Best Potato Salad - cooking recipe

Ingredients

4 lbs white potatoes, diced
1 cup celery, diced
1 cup dill pickle, diced (real dills)
1 cup pepperoni, diced
1 (6 ounce) can pitted black olives, drained and diced
1 cup medium cheddar, diced
1 cup swiss cheese, diced
1/2 cup parmesan cheese, grated
1 cup white onion, diced
1 cup red onion, diced
1 tablespoon garlic salt
1 tablespoon minced garlic
1/4 teaspoon white pepper
1/2 teaspoon ground black pepper
1/2 teaspoon dry mustard
1/2 teaspoon celery salt
1/2 teaspoon cayenne pepper
1 cup mayonnaise

Preparation

Peel and wash potatoes; cook in boiling water until just fork tender (do not over cook).
Cool and dice approximately 1/2 x 1/2-inch; combine with all other diced items (onions, pickles, pepperoni, cheeses, celery and black olives). Fold all of these ingredients gently with 1/2 cup of mayonnaise until mixed.
Refrigerate for at least a couple of hours, overnight is even better (this is important).
Add all spices and the rest of mayonnaise and minced garlic; gently fold until mixed. Refrigerate 30 minutes to 1 hour before serving.