| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Hawaiian | Hawaiian, Luau, Salads, Tuna, Family | 36 | Servings |
INGREDIENTS
| 5 | lb | Potatoes, salad |
| 1 | tb | Salt |
| 1 1/2 | ts | Pepper |
| 2 | lb | Macaroni, salad |
| 1 | Dozen eggs, hard-boiled, chopped | |
| 4 | c | Celery, chopped fine |
| 2 | c | Carrots, shredded |
| 1 | c | Maui onion, chopped fine |
| 2 | lb | Peas, frozen |
| 3 | cn | Tuna in oil, drained |
| 2 | qt | Best foods Mayonnaise |
| 1 | c | Milk |
INSTRUCTIONS
Cook potatoes until tender. Cool. Peel and dice. Cook macaroni per package directions. Drain and cool. In a very large bowl combine all the ingredients and mix gently. Add additional mayonnaise, if necessary. Refrigerate for several hours. Do not serve all at once. Divide into two serving bowls. Set out 1 bowl at the start of the luau and set out the second bowl when necessary. This will keep everything fresh and cold. It also helps to place the bowl on a bed of crushed ice. Garnish with parsley, additional hard boiled eggs, paprika, slivers of green pepper, or whatever. Me ke aloha, Mary NOTES : E hele mai oukou e ai! (Come and eat!) Recipe by: Mary Spero Posted to TNT - Prodigy's Recipe Exchange Newsletter by MarySpero@prodigy.com (MS MARY E SPERO) on 3 Ju, l 1997
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