Potato Salad Deluxe       

3 Green peppers
5 lb Potatoes; cooked, peeled, and cubed
1 bunches Celery; chopped
2 1/2 ts Salt
1 ts Pepper
3/4 c Mayonnaise
1 tbs Mustard, Dijon
4 can Artichoke hearts; chilled and drained (8 oz. ea.)
2 tbs Olive slices, pimiento-stuffed
small Pickles, whole sweet
Parsley springs, fresh

Stuffed Eggs:

18 Eggs; hard-cooked
1/4 c Mayonnaise
2 tbs Onion; minced
1/4 ts Curry powder
1/2 ts Salt
1/8 ts Pepper
Paprika
Parsley spring, fresh
18 sliced 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.