3 Green peppers 5 lb Potatoes; cooked, peeled, -and cubed 1 bn Celery; chopped 2 1/2 ts Salt 1 ts Pepper 3/4 c Mayonnaise 1 tb Mustard, Dijon 4 cn Artichoke hearts; chilled -and drained (8 oz. ea.) 2 tb Olive slices, pimiento-stffd sm Pickles, whole sweet Parsley springs, fresh --------------------------------STUFFED EGGS-------------------------------- 18 Eggs; hard-cooked 1/4 c Mayonnaise 2 tb Onion; minced 1/4 ts Cury powder 1/2 ts Salt 1/8 ts Pepper Paprika Parsley spring, fresh 18 sl Olives, pimiento-stuffed Chop 2 green pepper; cut remaining pepper into rings. Combine chopped green pepper, potatoes, celery, salt, pepper, mayonnaise, and mustard; mix well, and chill thoroughly. Spoon potato salad onto a large serving platter. Arrange stuffed eggs and artichoke hearts around edge of platter. Garnish salad with green pepper rings, olive slices, pickles, and parsley. Stuffed Eggs: Cut eggs in half lengthwise; remove yolks. Mash yolks; stir in mayonnaise, onion, curry powder, salt, and pepper. Fill egg whites with yolk mixture; chill. Sprinkle half of stuffed eggs with paprika, and top with a small sprig of fresh parsley. Top with remaining stuffed eggs with pimiento-stuffed olive slices. Yield: 18 servings. SOURCE: Southern Living Magazine, July, 1980. Typos by Nancy Coleman.
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