Recipe - Deluxe Potato Salad

3 Green peppers
5 pound Potatoes; cooked, peeled,
and cubed
1 bn Celery; chopped
2 One half teaspoon Salt
1 teaspoon Pepper
Three fourths cup Mayonnaise
1 tablespoon Mustard, Dijon
4 cn Artichoke hearts; chilled
and drained (8 oz. ea.)
2 tablespoon Olive slices, pimientostffd
small Pickles, whole sweet
Parsley springs, fresh

STUFFED EGGS
18 Eggs; hardcooked
One fourth cup Mayonnaise
2 tablespoon Onion; minced
One fourth teaspoon Cury powder
One half teaspoon Salt
1/8 teaspoon Pepper
Paprika
Parsley spring, fresh
18 sl Olives, pimientostuffed

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 pimientostuffed olive slices.
Yield: 18 servings.

SOURCE: Southern Living Magazine, July, 1980. Typos by Nancy Coleman.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip