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DELUXE POTATO SALAD
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Diabetic Salads
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Green peppers
5 lb Potatoes -- cooked, peeled,
-and cubed
1 bn Celery -- chopped
2 1/2 ts Salt
1 t 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
-----STUFFED EGGS-----
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
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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