I have eaten this salad as long as I can remember. Growing up in a family of ten, my Mom was always looking for ways to feed a crowd on the cheap. The most expensive part of this recipe back n the day was the Miracle Whip. Now I think the tuna’s price point is higher.
Mom would whip this up on the hottest of summer days and it was a staple at any potluck that we attended. There were never any leftovers.
This salad comes together in about 15 minutes. You can add chopped red pepper, celery or bread and butter pickles if you’d like to change up the flavor profile. Be adventurous and make this recipe your own.
Mom’s Cold Tuna Salad
recipe by Marianne Green, my Mom
1 pound box elbow macaroni
1 bag frozen peas and carrots (thawed)
4 cans white albacore tuna, packed in water, drained
2 cups Miracle Whip
1 teaspoon celery seeds
2 teaspoons apple cider vinegar
salt and peper to taste
(chopped celery and red pepper optional)
Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool.
In a small bowl, stir together the salad dressing, apple cider vinegar, salt, pepper and celery seed.
Pour over the the macaroni, add in bag of peas and carrots and stir until well blended. Remember to check your seasonings and make adjustments according to taste. More or less vinegar. More or less salt and pepper. Cover and chill for at least 1 hour before serving.