Recipe: Down-Home Potato Salad for a Crowd (serves 18-20) and Cold Macaroni and Tuna Salad (serves 50) - Recipes for Donna

DOWN-HOME POTATO SALAD FOR A CROWD
Servings 18-20

10 to 12 russet potatoes
2 large celery ribs, minced
1 medium green bell pepper, diced
1 small onion, minced
8 to 10 hard-boiled eggs, chopped
2 cups mayonnaise
1/3 cup + 2 tablespoons sweet relish
1 tablespoon dill relish
1/8 teaspoon celery seed
1/8 teaspoon dry mustard
1/8 teaspoon paprika seasoned
salt to taste

Place potatoes in a large pot and cover with cold water. Bring to a boil over high heat. Reduce heat to moderate-high, and cook, covered, until tender, approximately 20 to 30 minutes. Drain, and set aside to cool. Peel and dice.

In a large bowl, combine celery, bell pepper, and onion. Add potatoes, then eggs, mayonnaise, and seasonings.

Adjust salad's moisture and seasoning to taste. If dry, add more mayonnaise. Mix gently, and refrigerate at least 3 hours prior to serving or, preferably, overnight.

Note: This recipe is good for 20 guests. For 50 guests you will do the recipe twice and 1/2 recipe to complete the 50 guests.

---

COLD MACARONI AND TUNA SALAD
Source: Ann Hester
Servings: scaled to serve 50
Original recipe yield: 6 servings

25 eggs
25 cups macaroni
4 1/4 (10 ounce) packages frozen green peas
16 1/2 (6 ounce) cans tuna, drained*
2 cups and 1 tablespoon mayonnaise
2 teaspoons salt (or to taste)
1 teaspoon black pepper

Place eggs in as many saucepans as you need and cover with cold water. Over medium heat, bring water to a full boil. Lower heat and simmer for 10 to 15 minutes. Immediately plunge eggs into cold water.

Bring various large pots of lightly salted water to a boil. Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water.

Put frozen peas into a colander and rinse with hot water; drain well. In large bowls place the macaroni and peas. Peel eggs and dice them into the bowl. Put the tuna in the bowl, flaking it apart.

Stir mayonnaise into the mixture a little at a time, so the mixture is moist but not soggy. Sprinkle the salt and pepper and mix one last time. Cover and refrigerate for a least one hour or overnight.

*You can substitute chicken for the tuna and it is great that way also.

Note from source: You can also add: celery, onions, green pepper, pecan or walnuts. I serve it on a leaf of lettuce, for looks, with an assortment of crackers.