FANDOM


m (Robot: Removing from Category:Salt Recipes)
(Robot: Removing categories)
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* 3 [[green peppers]]
 
* 3 [[green peppers]]
* 5 lbs [[potatoes]], cooked, peeled
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* 5 lbs [[potatoes]], cooked, peeled
 
* -and cubed
 
* -and cubed
 
* 1 bunch [[celery]], chopped
 
* 1 bunch [[celery]], chopped
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[[Category:Paprika Recipes]]
 
[[Category:Paprika Recipes]]
 
[[Category:Allspice Recipes]]
 
[[Category:Allspice Recipes]]
[[Category:Parsley Recipes]]
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[[Category:Potato Recipes]]
 
[[Category:Potato Recipes]]
 
[[Category:Green pepper Recipes]]
 
[[Category:Green pepper Recipes]]
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[[Category:Artichoke Recipes]]
 
[[Category:Artichoke Recipes]]
 
[[Category:Mustard seeds Recipes]]
 
[[Category:Mustard seeds Recipes]]
[[Category:Pepper Recipes]]
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[[Category:Black olives Recipes]]
 
[[Category:Black olives Recipes]]
[[Category:Celery Recipes]]
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[[Category:Yolks Recipes]]
 
[[Category:Yolks Recipes]]
[[Category:Onion Recipes]]
 
[[Category:Egg Recipes]]
 

Revision as of 07:07, January 10, 2010

Description

Ingredients

Directions

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.

Other links

See also

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