Name: Deluxe Potato Salad
Ingredients: 3 Green peppers; 5 lb Potatoes; cooked, peeled, and cubed; 1 bn Celery; chopped; 2 1/2 ts Salt; 1 ts 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; 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

CATEGORY	CUISINE	TAG	YIELD
Eggs, Vegetables		Diabetic, Salads, Eggs, Vegetables	24	Servings

INGREDIENTS

3		Green peppers
5	lb	Potatoes; cooked, peeled, and cubed
1	bn	Celery; chopped
2 1/2	ts	Salt
1	ts	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
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

INSTRUCTIONS

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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

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