Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Egg | 1 large egg (50g) | 78 |
| Artichoke | 1 medium (128g) | 60 |
| Onion | 1 medium (110g) | 44 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 green peppers
- 5 lbs potatoes, cooked, peeled
- -and cubed
- 1 bunch celery, chopped
- 2 1/2 tsp salt
- 1 tsp pepper
- 3/4 cup mayonnaise
- 1 tbsp mustard, dijon
- 4 can artichoke hearts, chilled
- -and drained (8 oz. ea.)
- 2 tbsp olive slices, pimiento-stffd
- sm pickles, whole sweet
- parsley springs, fresh
- stuffed eggs
- 18 eggs, hard-cooked
- 1/4 cup mayonnaise
- 2 tbsp onion, minced
- 1/4 tsp cury powder
- 1/2 tsp salt
- 1/8 tsp pepper
- paprika
- parsley spring, fresh
- 18 slice olives, pimiento-stuffed
- =
Directions
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.