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From:   KatieB331 (Original Message) | Sent: 11/24/2004 3:01 AM |
| Title: Deluxe Potato Salad Categories: Diabetic, Salads, Eggs, Vegetables Yield: 24 servings 3 Green peppers 1 tb Mustard, Dijon 5 lb Potatoes; cooked, peeled, 4 cn Artichoke hearts; chilled and cubed -and drained (8 oz. ea.) 1 bn Celery; chopped 2 tb Olive slices, pimiento-stffd 2 1/2 ts Salt sm Pickles, whole sweet 1 ts Pepper Parsley springs, fresh 3/4 c Mayonnaise MMMMM------------------------STUFFED EGGS----------------------------- 18 Eggs; hard-cooked 1/8 ts Pepper 1/4 c Mayonnaise Paprika 2 tb Onion; minced Parsley spring, fresh 1/4 ts Cury powder 18 sl Olives, pimiento-stuffed 1/2 ts Salt 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. |