She always made a thick white sauce (with real butter and whole milk!) and while the rue was boiling she sautéed some chopped onions in it. She always boiled more red potatoes than she needed for their “big” meal, so she diced the cooled left over potatoes very small and added them to the finished white sauce. I remember she thinned it to the desired consistency with whole milk…or even sometimes she’d add cream. She tasted as she cooked so I’m not too sure how much salt she added. I make it the same way to this day, and I think of her every time, because I don’t use a recipe either … and never have!