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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 24 |
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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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