Chop 1 onion, sprinkle with 1/2 teaspoon salt and 2 Tablespoons vinegar, and let stand 1 hour. Drain onion in sieve and combine with 2 1/2 cups diced or sliced potatoes cooked in skins. (Note: Potatoes used in all salads are best when cooked in skins and peeled when cold).

Dress with 1/2 cup or so basic mayonnaise sauce, chive sauce, garden-green sauce, or mustard sauce.