*  Exported from  MasterCook  *
 
                            DELUXE POTATO SALAD
 
 Recipe By     : 
 Serving Size  : 24   Preparation Time :0:00
 Categories    : Diabetic                         Salads
                 Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3                    Green peppers
    5       lb           Potatoes -- cooked, peeled,
                         -and cubed
    1       bn           Celery -- chopped
    2 1/2   ts           Salt
    1       t            Pepper
      3/4   c            Mayonnaise
    1       tb           Mustard, Dijon
    4       cn           Artichoke hearts -- chilled
                         -and drained (8 oz. ea.)
    2       tb           Olive slices, pimiento-stffd
            sm           Pickles, whole sweet
                         Parsley springs, fresh
                         -----STUFFED EGGS-----
   18                    Eggs -- hard-cooked
      1/4   c            Mayonnaise
    2       tb           Onion -- minced
      1/4   ts           Cury powder
      1/2   ts           Salt
      1/8   ts           Pepper
                         Paprika
                         Parsley spring, fresh
   18       sl           Olives, pimiento-stuffed
 
   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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