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 --------------------------------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. SOURCE: Southern Living Magazine, July, 1980. Typos by Nancy Coleman.