Iowegian Potato Salad

• 5 lbs russet potatoes
• 18 eggs
• 1 medium onion, diced
• 72 ounces spin blend salad dressing (don't use any other brand)
• 12 cup sugar
• 1 teaspoon salt
• 12 teaspoon pepper
• 1 drop yellow food coloring

1. Boil potatoes with skins on, peel and refrigerate (best if overnight)
2. Boil eggs and peel, chop onion into small fine pieces.
3. Shred potatoes and eggs into separate bowls.
4. Combine Spin Blend, yellow food coloring, salt, pepper and sugar in large bowl and mix completely.
5. Add onions and mix completely.
6. Add eggs and mix completely.
7. Add potatoes and mix completely.
8. Refrigerate for at least 8 hours before serving.

potatoes, eggs, onion, salad dressing, sugar, salt, pepper, coloring

Taken from www.food.com/recipe/iowegian-potato-salad-294598 (may not work)