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Deluxe Potato Salad with Stuffed Eggs
From: Southern Living Magazine, July, 1980
Yield: 24 servings

3 Green peppers
5 lb Potatoes; cooked, peeled, and cubed
1 bunch Celery; chopped
2 1/2 tsp Salt
1 tsp Pepper
3/4 cup Mayonnaise
1 tb Mustard, Dijon
4 cn Artichoke hearts; chilled and drained (8 oz. ea.)
2 tbsp Olive slices, pimiento-stuffed
small Pickles, whole sweet
Parsley springs, fresh

STUFFED EGGS
18 Eggs; hard-cooked
1/4 cups Mayonnaise
2 tbsp Onion; minced
1/4 tsp Curry powder
1/2 tsp Salt
1/8 tsp Pepper
Paprika
Parsley spring, fresh
18 pimento-stuffed Olives, sliced

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.