Deluxe Potato Salad
3 Green peppers
5 lb Potatoes; cooked, peeled, and cubed
1 bunch Celery; chopped
2 1/2 tsp Salt
1 tsp Pepper
3/4 cup Mayonnaise
1 tbsp Mustard, Dijon
4 can Artichoke hearts; chilled and drained (8 oz. ea.)
2 tbsp Olive slices, pimiento-stuffed
small Pickles, whole sweet
Parsley springs, fresh
Stuffed Eggs:
18 Eggs; hard-cooked
1/4 cup Mayonnaise
2 tbsp Onion; minced
1/4 tsp Curry powder
1/2 tsp Salt
1/8 tsp Pepper
Paprika
Parsley spring, fresh
18 sliced 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.