Potato Salad
4 medium-sized potatoes. 1 cup finely cut celery. 1½ teaspoons salt. 1 teaspoon grated onion or more. ¼ cup chopped pickle. 1 cup salad dressing.
Cook the potatoes in their jackets in boiling salted water. As soon as the potatoes are tender, but not soft, drain them and remove the skins. When they are cold, cut the potatoes in small uniform cubes. Add the celery, onion, pickle, salt, and salad dressing. Mix together lightly to avoid breaking the potatoes and making them mushy. Chill thoroughly and serve on crisp lettuce leaves.