Iowegian Potato Salad

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

• Ready In: 8 hrs 29 mins
• Serves: 12
• Yields: 5 quarts

Ingredients

• 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. 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.