Deluxe Potato Salad

Description

Yield: 18 servings.

Ingredients

• 3 green peppers
• 5 lbs potatoes, cooked, peeled and cubed
• 1 bunch celery, chopped
• 2½ tsp salt
• 1 tsp pepper
• ¾ cup mayonnaise
• 1 tbsp Dijon mustard
• 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
• ¼ cup mayonnaise
• 2 tbsp onion, minced
• ¼ tsp curry powder
• ½ tsp salt
• ⅛ tsp pepper
• paprika
• parsley spring, fresh
• 18 slice olives, pimiento-stuffed

Directions

1. Chop 2 green pepper; cut remaining pepper into rings.
2. Combine chopped green pepper, potatoes, celery, salt, pepper, mayonnaise, and mustard; mix well, and chill thoroughly.
3. Spoon potato salad onto a large serving platter.
4. Arrange stuffed eggs and artichoke hearts around edge of platter.
5. Garnish salad with green pepper rings, olive slices, pickles, and parsley.
6. Stuffed eggs: cut eggs in half lengthwise; remove yolks.
7. Mash yolks; stir in mayonnaise, onion, curry powder, salt, and pepper.
8. Fill egg whites with yolk mixture; chill.
9. Sprinkle half of stuffed eggs with paprika, and top with a small sprig of fresh parsley.
10. Top with remaining stuffed eggs with pimiento-stuffed olive slices.