Iowegian Potato Salad

"My MIL's famous potato salad. Prep time includes chill time, best if made a day or two in advance."
 
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Ready In:
8hrs 29mins
Ingredients:
8
Yields:
5 quarts
Serves:
12
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ingredients

  • 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
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directions

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

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RECIPE SUBMITTED BY

When I got married in 2001, I was completely unfamiliar in the kitchen. I grew up eating food from restaurants and a home cooked meal about once or twice a month. I stumbled around blindly the first few years, and my hubby had to try many awful creations...such as burnt chicken that was raw inside and carmels made from corn oil (instead of corn syrup). I have come a long way, however, and people love coming over to try my many new recipes, most getting rave reviews. Thanks to everyone for their recipes, I love to experiment!
 
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