Deluxe Potato Salad
Yield
18 servingsPrep
45 minCook
?Ready
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
green bell peppers
|
|
| 5 | pounds |
potatoes
cooked, peeled, cubed |
|
| 1 | bunch |
celery
chopped |
*
|
| 2 ½ | teaspoons |
salt
|
|
| 1 | teaspoon |
black pepper
|
|
| ¾ | cup |
mayonnaise
|
|
| 1 | tablespoon |
dijon mustard
|
|
| 32 | ounces |
artichoke hearts
canned, chilled, drained |
|
| 2 | tablespoons |
pimento stuffed green olives
sliced |
*
|
| 1 | x |
pickles, gherkins
|
* |
| 1 | x |
parsley sprigs
|
*
|
| Stuffed eggs | |||
| 18 | large |
eggs
hard-cooked |
|
| ¼ | cup |
mayonnaise
|
|
| 2 | tablespoons |
onions
minced |
|
| ¼ | teaspoon |
curry powder
|
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 | x |
paprika
|
*
|
| 1 | x |
parsley sprigs
|
*
|
| 18 | slices |
olives
pimiento-stuffed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
green bell peppers
|
|
| 2.3 | kg |
potatoes
cooked, peeled, cubed |
|
| 1 | bunch |
celery
chopped |
*
|
| 13 | ml |
salt
|
|
| 5 | ml |
black pepper
|
|
| 177 | ml |
mayonnaise
|
|
| 15 | ml |
dijon mustard
|
|
| 924.8 | ml/g |
artichoke hearts
canned, chilled, drained |
|
| 3E+1 | ml |
pimento stuffed green olives
sliced |
*
|
| 1 | x |
pickles, gherkins
|
* |
| 1 | x |
parsley sprigs
|
*
|
| Stuffed eggs | |||
| 18 | large |
eggs
hard-cooked |
|
| 59 | ml |
mayonnaise
|
|
| 3E+1 | ml |
onions
minced |
|
| 1.3 | ml |
curry powder
|
|
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 1 | x |
paprika
|
*
|
| 1 | x |
parsley sprigs
|
*
|
| 18 | slices |
olives
pimiento-stuffed |
*
|
Directions
Chop 2 green peppers; 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.
