Deluxe Potato Saladdiabetic, eggs, salads, vegetables 3 green peppers 5 lb potatoes; cooked, peeled, and cubed 1 bunch celery; chopped 2 1/2 teaspoon salt 1 teaspoon pepper 3/4 cup mayonnaise 1 tablespoon mustard, dijon 4 can artichoke hearts; chilled and drained (8 oz 2 tablespoon olive slices, pimiento-stffd 1 small pickles, whole sweet 1 parsley springs, fresh ----STUFFED EGGS---- 18 eggs; hard-cooked 1/4 cup mayonnaise 2 tablespoon onion; minced 1/4 teaspoon cury powder 1/2 teaspoon salt 1/8 teaspoon pepper 1 paprika 1 parsley spring, fresh 18 slice 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. |
