Ingredients

3 green peppers
5 lb. potatoes, cooked, peeled, and cubed
1 bunch celery, chopped
2-1/2 tsp. salt
1 tsp. pepper
3/4 C. mayonnaise
1 Tbsp. Dijon mustard
4 8-oz. cans artichoke hearts, chilled and drained
2 Tbsp. olive slices, pimiento stuffed
1 sm

Cooking Instructions

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. For stuffed eggs, cut eggs in half lengthwise; remove yolks. Mash yolks, and 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.
 
 
 "For God so loved the world that He gave His only begotten Son, that whoever believes in Him should not perish but have everlasting life. "(John 3:16)