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Ingredients:
3 Green peppers 1 tb Mustard, Dijon
5 Pound(s) Potatoes; cooked, peeled, 4 cn Artichoke hearts; chilled and cubed -and drained
1 Bunch(s) Celery; chopped 2 tb Olive slices, pimiento-stffd
2 1/2 Teaspoon(s) Salt sm Pickles, whole sweet
1 Teaspoon(s) Pepper Parsley springs, fresh
3/4 Cup(s) Eggs; hard-cooked 1/8 ts Pepper
1/4 Cup(s) Mayonnaise Paprika
2 Tablespoon(s) Onion; minced Parsley spring, fresh
1/4 Teaspoon(s) Cury powder 18 sl Olives, pimiento-stuffed
1/2 Teaspoon(s) Eggs, beaten 1/8 ts Cinnamon
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. SOURCE: Southern Living Magazine, July, 1980. Typos by Nancy Coleman.
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