Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

--------------------------------STUFFED EGGS--------------------------------
18 Eggs; hard-cooked 1/8 ts Pepper
1/4 c Mayonnaise Paprika
2 tb Onion; minced Parsley spring, fresh
1/4 ts Cury powder 18 sl Olives, pimiento-stuffed
1/2 ts Salt

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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