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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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