1 1/2 pounds potatoes
Peel potatoes and shred using the larger holed side of a grater. Add each potato after it's been shredded to a large bowl of water. After all potatoes are shredded and are soaking in the water, grate the onion. Drain potatoes in a colander and add onion to colander. Get a large, clean dishtowel and spread the potato-onion mixture into a thin layer over two thirds of the dish towel. Roll up dish towel like a jelly roll and wring very throughly. In a bowl, combine the potato-onion mixture with the lightly beaten eggs and the salt.
In a 10-12 inch skillet, heat a quarter inch of canola oil over medium to medium high heat. The oil should be hot but not smoking. You can make these latkes as big or as small as you'd like but we usually use about 1/4 to 1/3 cup of the mixture. Add to pan, flatten slightly with a spoon and cook until brown on one side. Flip and brown on other side - this works out to roughly five minutes on each side. Drain hot latkes on paper towels. You can keep them warm in an oven set at 250 degrees.
If you have leftovers, re-heat them in a 350 degree oven on a baking pan for 10-12 minutes.