Side Pannel
Deluxe Potato Salad
Deluxe Potato Salad
- Recipe Submitted by ADMIN on 09/26/2007
Category: Eggs, Vegetables, Diabetic, Salads
Ingredients List
- 3 Green peppers
- 5 lb Potatoes; cooked, peeled,
- -and cubed
- 1 bn Celery; chopped
- 2 1/2 ts Salt
- 1 ts 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
Directions
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.
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.
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