Geraldine Blazina's potato salad

Peel, quarter and boil russet Potatoes til fork tender and then some. Hard boil at least 12 eggs and peel. finely grate some onions. Marzetti Slaw Dressing and a bit of Marzetti Southern style Slaw dressing. When the potatoes have drained and cooled a bit, using your hands "smoosh" (as her daughter, Janet Fish, told me) together the potatoes and eggs. Add the finely grated onions and then the slaw dressings and "smoosh" some more. The many eggs give the potato salad it's lovely yellow coloring. Place in a covered dish and chill. Add sliced eggs and paprika if desired to the top for presentation.

From Jan's texts: Yes onions... and lots of eggs... she used big potatoes like baking potatoes so they may have been russets.. I would guess at least a dozen in a big bowl. The eggs gave it the yellow color. I asked about when to "smoosh", before or after the dressing was added: Both... breaking things up first without... once you add it..it is slippery...then it is more for mixing and smashing it together I knew there were onions in this salad but I never saw them. I knew Jan didn't care for her mom's potato salad because of all the onions. When I was asking my bestie Pam Barlow about the onions she said her mom would grate onions into the potato salad. Not sure Jerry did this but I did because I wanted the onions 'hidden' from eye sigh.