Ingredients
- 18 eggs
- 3 green peppers
- 1/4 cury powder
- 1,400 gr potatoes
- 240 ml mayonnaise
- 16 ml mustard
- 16 gr onion
- 8 gr salt
- 3 gr pepper
- 3 gr olive
- 18 slices olives (sliced)
- 4 packages artichoke hearts
- some celery
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.