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    You are in: Home / Recipes / Iowegian Potato Salad Recipe
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    Iowegian Potato Salad

    Total Time:

    Prep Time:

    Cook Time:

    8 hrs 29 mins

    8 hrs 9 mins

    20 mins

    Baking Bunny's Note:

    My MIL's famous potato salad. Prep time includes chill time, best if made a day or two in advance.

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    Ingredients:

    Serves: 12

    Yield:

    quarts

    Units: US | Metric

    • 5 lbs russet potatoes
    • 18 eggs
    • 1 medium onion, diced
    • 72 ounces spin blend salad dressing (don't use any other brand)
    • 1/2 cup sugar
    • 1 teaspoon salt
    • 1/2 teaspoon pepper
    • 1 drop yellow food coloring

    Directions:

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

    Ratings & Reviews:

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    Nutritional Facts for Iowegian Potato Salad

    Serving Size: 1 (452 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 561.3
     
    Calories from Fat 215
    38%
    Total Fat 23.9 g
    36%
    Saturated Fat 7.3 g
    36%
    Cholesterol 414.9 mg
    138%
    Sodium 1568.7 mg
    65%
    Total Carbohydrate 68.4 g
    22%
    Dietary Fiber 4.3 g
    17%
    Sugars 26.3 g
    105%
    Protein 20.5 g
    41%

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