Provolone Potato Salad Blitz

2 pounds red potatoes, 1 pound peeled, 1 pound with skins, all cubed
1/2 teaspoon salt
1 cup (5 ounces) Piacci Mild Provolone cheese, cubed
1 cup ham, cubed
14 ounce can artichoke hearts, drained and quartered
1/2 cup medium ripe olives, halved
1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons lemon juice
5 drops prepared hot sauce
1/2 cup green onions, sliced on the diagonal
1 tablespoon fresh parsley, chopped
1 teaspoon seasoning salt

Pour water, potatoes and salt into a medium saucepan. Bring to a boil. Reduce to a simmer and cook until tender, about 20 minutes. Remove potatoes from heat, drain. Shock potatoes with cold water, then set in colander to drain and cool completely. In a large bowl, combine mild provolone cheese, ham, artichoke bottoms, olives, and cooled potatoes. Mix well. In a medium bowl, combine sour cream, mayonnaise, lemon juice, hot sauce, onions, parsley, and seasoning salt. Pour dressing onto potato mixture, mix well. Place in serving bowl, garnish with fresh parsley and chill until served.