Deluxe potato salad

24 servings

Ingredients

Quantity Ingredient
3 Green peppers
5 pounds Potatoes; cooked, peeled, and cubed
1 bunch Celery; chopped
2½ teaspoon Salt
1 teaspoon Pepper
¾ cup Mayonnaise
18 Eggs; hard-cooked
¼ cup Mayonnaise
2 tablespoons Onion; minced
¼ teaspoon Cury powder
½ teaspoon Salt
1 tablespoon Mustard, Dijon
4 cans Artichoke hearts; chilled and drained (8 oz. ea.)
2 tablespoons Olive slices, pimiento-stffd
small Pickles, whole sweet
Parsley springs, fresh
⅛ teaspoon Pepper
Paprika
Parsley spring, fresh
18 slices Olives, pimiento-stuffed

Directions

STUFFED EGGS

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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