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Add a photoRaciónes: 12
Ingredientes
- 3 x Green peppers
- 5 lb Potatoes, cooked, peeled, and cubed
- 1 bn Celery, minced
- 2 1/2 tsp Salt
- 1 tsp Pepper
- 3/4 c. Mayonnaise
- 1 Tbsp. Mustard, Dijon
- 4 can Artichoke hearts, chilled and liquid removed (8 ounce. ea.)
- 2 Tbsp. Olive slices, pimiento-stffd sm Pickles, whole sweet Parsley springs, fresh
- 18 x Large eggs, hard-cooked
- 1/4 c. Mayonnaise
- 2 Tbsp. Onion, chopped
- 1/4 tsp Cury pwdr
- 1/2 tsp Salt
- 1/8 tsp Pepper Paprika Parsley spring, fresh
- 18 slc Olives, pimiento-stuffed
Direcciones
- Chop 2 green pepper; cut remaining pepper into rings.
- Combine minced green pepper, potatoes, celery, salt, pepper, mayonnaise, and mustard; mix well, and refrigeratethoroughly.
- Spoon potato salad onto a large serving platter.
- Arrange stuffed Large eggs and artichoke hearts around edge of platter. Garnish salad with green pepper rings, olive slices, pickles, and parsley.
- Stuffed Large eggs: Cut Large eggs in half lengthwise; remove yolks. Mash yolks; stir in mayonnaise, onion, curry pwdr, salt, and pepper.
- Fill egg whites with yolk mix; chill. Sprinkle half of stuffed Large eggs with paprika, and top with a small sprig of fresh parsley. Top with remaining stuffed Large eggs with pimiento-stuffed olive slices.
- Yield: 18 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 310g | |
| Recipe makes 12 servings | |
| Calories 567 | |
| Calories from Fat 408 | 72% |
| Total Fat 45.64g | 57% |
| Saturated Fat 7.62g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 313mg | 104% |
| Sodium 821mg | 34% |
| Potassium 813mg | 23% |
| Total Carbs 28.98g | 8% |
| Dietary Fiber 5.1g | 17% |
| Sugars 2.69g | 2% |
| Protein 12.98g | 21% |
