I Found the Best Potato Salad Recipe in a 1960s Betty Crocker Cookbook

Directions: 

1. Boil potatoes, 2 quarts water, and 1 teaspoon salt in a covered pan until the skins start to break and a fork slips in easily, about 30 to 35 minutes. Remove from heat. Drain, cover with cold water, and then drain again. Optional: Mince the onions and chop celery while potatoes boil.
2. Lay boiled potatoes on a cutting board and peel off skin. Move peeled potatoes to a salad bowl and break into small, bite-sized pieces using a fork.
3. Add sliced eggs, celery, onion, pickle relish, and French dressing. Sprinkle in remaining 1/4 teaspoon salt. Toss ingredients and chill for at least 1 hour or up to 1 day.
4. Just before serving, fold in salad dressing or mayonnaise.
5. Line a clean salad bowl with fresh lettuce leaves. Place finished potato salad over lettuce and serve.