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.