5 lb. bag of potatoes - any kind, Yukon Gold . . . / 1 lb. elbow macaroni or, preferably, Cavatappi

Boil potatoes until soft enough for knife to pass through easily.  Or boil macaroni.

Very large white onion, chopped finely.

Peel potatoes while hot.  Cube potatoes into a large bowl.  While cubing the potatoes, sprinkle chopped onion between the layers.  The heat of the potatoes will help the onion flavor to be absorbed into the potatoes.  Or put layers of warm macaroni in a large bowl sprinkled with the chopped onion.

OPTIONAL:  Sprinkle with pickle juice, lemon juice, or vinegar.

Add:  1 or 2 carrots, grated.

       

Salt (go easy, the mayo is salty) -- use maybe 1 tsp. , Black Pepper (lots! MAYBE 1 1/2 - 2 tsp.) Dry Mustard (to taste, maybe 1 - 1 1/2 tsp.)  Sprinkle over potatoes, onions, and carrots while turning the mixture over to distribute the spices.

When the mixture is spiced well, add Hellman’s Mayonnaise.  Keep adding it.  When it seems like it is just right, add more mayonnaise until your hear or feel a sucking sound.  THAT is enough mayonnaise!

Potato salad is best served at room temperature the day you make it.

Make macaroni salad the exact same way.