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  • 3 green peppers
  • 5 lbs potatoes, cooked, peeled
  • -and cubed
  • 1 bunch celery, chopped
  • 2 1/2 tsp salt
  • 1 tsp pepper
  • 3/4 cup mayonnaise
  • 1 tbsp mustard, dijon
  • 4 can artichoke hearts, chilled
  • -and drained (8 oz. ea.)
  • 2 tbsp olive slices, pimiento-stffd
  • sm pickles, whole sweet
  • parsley springs, fresh
  • stuffed eggs
  • 18 eggs, hard-cooked
  • 1/4 cup mayonnaise
  • 2 tbsp onion, minced
  • 1/4 tsp cury powder
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • paprika
  • parsley spring, fresh
  • 18 slice 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. Yield: 18 servings.

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