Potato and Macaroni Salad

• 5 lb. salad potatoes
• 1 Tbsp. salt
• 2 lb. salad macaroni
• 1 doz. hard cooked eggs, chopped
• 4 c. finely chopped celery
• 2 c. shredded carrots
• 1 c. finely chopped onions
• 2 (10 oz.) pkg. frozen peas, thawed
• 3 (7 oz.) cans tuna, drained
• 1½ tsp. pepper
• 2½ qt. mayonnaise

Cook potatoes until tender; peel and dice. Sprinkle with salt; set aside. Cook macaroni following package directions; drain well.

In a large bowl, combine all ingredients; mix lightly, adding additional mayonnaise if desired. Refrigerate several hours before serving. Makes 50 (¾ cup) servings.