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Dice cold, cooked potatoes. Take a spoonful of salad dressing, add a little sugar, a little vinegar and thin it with Carnation milk. Add hard-cooked eggs, onion, salt and pepper to taste. A little celery salt is also good. Mix all together.
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Years ago when Louise ran the Erwin CafÈ and I was the head waitress (the only waitress, happy to work for dinner and an ice cream sandwich) a young, obviously out-of-town man came in for lunch. He asked me, "What kind of potato salad is it?" Not knowing, I got Louise from the kitchen. When he asked her, she responded testily, "Why, it's GOOD Potato Salad!" This was an angry a response as I ever remember hearing from my good-tempered aunt. It was very effective. He mumbled something about some potato salads being made with vinegar but went ahead to order some anyway. As I took his empty plate, he said humbly, "That was good potato salad."
Louise doesn't bother with measurements for this, but here is a start.
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