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Ingredients:

5 lbs. russet potatoes
1 large sweet onion, minced very fine (Walla Walla Sweets in their short season are the best, but off-season, use whatever sweet onion you prefer.)
1 dozen hard cooked eggs (don't boil the heck out of them, just hard cook them)
2 bunches green onions, thinly sliced (use some of the green too)
One-minute Wesson Dressing (recipe below)
Mayonnaise - and plenty of it: Best Foods (Hellman's to you on the east coast) is preferred.

One minute Wesson dressing (make this ahead if you like. Use it for other things too)
Mix together well:
2 tsp. salt
1 tsp. sugar
1/2 tsp. ground pepper
1 tsp. paprika
1 tsp. dry mustard
1/2 Cup cider vinegar
1&1/2 Cup Wesson oil

The Process
Simmer the potatoes in their jackets in salted water just until done. It's important that they be done but not falling apart. I simmer them just until they pierce easily with a skewer. I then drain them and leave them on the stove a few minutes with the heat off and they lid on. I have no idea if this does anything, but that's what I do.

In the meantime, make the One Minute Wesson dressing and mince the onion very fine. If you use a food processor and it gets a little watery, that's okay.

Peel and cube the potatoes while they are still hot. I mean, you should have to wear a rubber glove. As you proceed, mix in the onion, a generous amount of One Minute Wesson and salt to taste. Let this come to room temperature, mixing occasionally, then refrigerate overnight or, at least, several hours. Mix it gently a few more times. This marinating process is primarily what gives the salad its special taste and color. The fine onion melts its flavors and texture into the hot potatoes.

Before serving, gently mix in teh green onions, cubed hard boiled eggs, mayonnaise, then salt and pepper to taste. The potatoes will break up some and add to the creaminess of this salad, which only makes it more wonderful.

I have overcooked the potatoes and it still tastes great. It just isn't as aesthetically pleasing. I have also used too much dressing, which doesn't hurt much either. My friend and ex-partner in the restaurant adds a little chopped celery for crunch. Red potatoes are good too; however, they don't absorb as much or become as creamy.