Local Style Potato Salad  
Recipe Number: 1061230107
Contributor: Bryan
32 oz Kraft or Best Foods Mayo (No Miracle whip)
5 lbs New Potatoes
Small package frozen peas and carrots
3 cans Tuna (drained)
5 Hard boiled eggs
1 C Sliced black olives
6 C Elbow macaroni
3/4 Tbls Paprika
Cooking Instructions
Boil potatoes until you can stick a toothpick through but not so that the potato is falling apart. Immediately put in cold water to stop cooking. Cut potatoes in half the long way and then slice again lengthwise to make a long wedge. Then cut into 1 to 1 1/2 inch pieces. Next, boil macaroni with a tablespoon of cooking oil and a tablespoon of salt until soft; rinse in a strainer when it is done and leave it there until it feels dry from water (about 15 minutes) Good to shake it too so that the water inside the macaroni comes out. Boil the eggs and cut up similar in shape to the potatoes after it has cooled. Open the can of olives and drain all the water out (squeeze the lid on the olives so that all the water comes out). Next open the tuna cans and squeeze the lids on the tuna to get all the liquid out of that also. Add the macaroni to the potatoes and toss with the mayonnaise with your hands until it covers everything. Add the eggs and frozen peas and carrots and about 3/4 of the olives and toss again. Season with 1 1/2 tablespoon salt. Finally add the tuna and gently toss so as not to have the tuna disappear into too small pieces. Transfer into a more permanent serving tray or Tupperware and gently even out the top so that it is flat. Take the remaining black olives and gently mix it into the top 1/2 inch of the top of the salad and then flatten out the top again. Top with a light sprinkle of sweet paprika for color. This recipe will easily feed 20 to 25 people. It will take you about 2 to 2 1/2 hours. The most important thing is to not overcook the potatoes. If you need half of this just cut the recipe in half and so on.