1 (12 oz.) pkg. small seashell macaroni, cooked and drained
1 dozen jumbo eggs, boiled and chopped
5 lb. red, gold or smaller russet potatoes, cut into 1-inch chunks, steamed or boiled until tender
4 stalks celery, chopped fine
3 bunches green onions, sliced
3 medium carrots, finely shredded
3 (5 oz. ea.) cans tuna in oil, slightly drained
1/2 (16 oz.) pkg. frozen petite "baby" peas
1 (32 oz.) jar mayonnaise (Hellmann's or Best Foods)
salt and pepper, to taste

Cook macaroni according to instructions on package. Rinse in cold water and drain. Boil eggs, peel and chop.

While potatoes are cooking, slice celery and onions and shred carrots. Drain potatoes and put in large mixing bowl. Add salt and pepper, then add slightly drained tuna over the hot potatoes. Add remaining ingredients, mixing well.

Note: I wear rubber gloves and mix by hand.

Refrigerate overnight, or until well chilled.

When chilled, it may be necessary to add more mayonnaise, but you may also use 1/4 to 1/2 cup of milk or water if desired.

Submitted by: Scott Rugh