Deluxe potato salad
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Green peppers | |
| 5 | pounds | Potatoes; cooked, peeled, and cubed |
| 1 | bunch | Celery; chopped |
| 2½ | teaspoon | Salt |
| 1 | teaspoon | Pepper |
| ¾ | cup | Mayonnaise |
| 18 | Eggs; hard-cooked | |
| ¼ | cup | Mayonnaise |
| 2 | tablespoons | Onion; minced |
| ¼ | teaspoon | Cury powder |
| ½ | teaspoon | Salt |
| 1 | tablespoon | Mustard, Dijon |
| 4 | cans | Artichoke hearts; chilled and drained (8 oz. ea.) |
| 2 | tablespoons | Olive slices, pimiento-stffd |
| small | Pickles, whole sweet | |
| Parsley springs, fresh | ||
| ⅛ | teaspoon | Pepper |
| Paprika | ||
| Parsley spring, fresh | ||
| 18 | slices | Olives, pimiento-stuffed |
Directions
STUFFED EGGS
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.