MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Deluxe Potato Salad
  Categories: Diabetic, Salads, Eggs, Vegetables
       Yield: 24 servings
  
       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                    
 
 MMMMM------------------------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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