Deluxe Potato Salad

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-stuffed
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.

Deluxe Potato Salad printer friendly version located here. (Just the recipe. Nothing else.)
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