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  Deluxe Potato Salad
  Category: Diabetic
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 214
Ingredients:
3 Green peppers
5 lb Potatoes, cooked, peeled, and cubed
1 bunch Celery, chopped
2 1/2 tsp Salt
1 tsp Pepper
3/4 cup Mayonnaise
1 tbsp Mustard, Dijon
4 can Artichoke hearts, chilled and drained (8 oz. ea.)
2 tbsp Olive slices, pimiento-stffd
small Pickles, whole sweet
Parsley springs, fresh

MMMMMSTUFFED EGGS

18 Eggs, hard-cooked
1/4 cup Mayonnaise
2 tbsp Onion, minced
1/4 tsp Cury powder
1/2 tsp Salt
1/8 tsp Pepper
Paprika
Parsley spring, fresh
18 slice Olives, pimiento-stuffed
Instructions:
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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