Forget the onions, what about the potatoes? Do you cool them completely before you mix everything or do you add the dressing while they're still a little warm? That's the secret in my house and nobody ever writes it down.

Honestly, my pride has saved me from asking those questions and then sent me straight into disaster. I once spent a whole afternoon on a chart because I didn't want to look dumb by clarifying one thing. The cleanup was way more embarrassing.

Used to think it was fine until I got a bad batch that tasted exactly like that.

That vinegar trick is the real deal, keeps the crust flaky. My mom always swore by using ice water too, not just cold water from the tap. She'd have the bowl and the cutter in the freezer for a bit before starting. I thought everyone did that until I saw a friend make dough with room temperature everything. The result was tough as leather, honestly. Some family tricks just become gospel without you even realizing it.

But what about when it's dark out?