| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 3 | green peppers |
| 5 x ca. 450 g | Potatoes; cooked, peeled, and cubed |
| 1 Bund | celery chopped |
| 2 1/2 Teelöffel | salt |
| 1 Teelöffel | pepper |
| 3/4 Tasse | mayonnaise |
| 1 Esslöffel | Mustard, Dijon |
| 4 Dose | Artichoke hearts; chilled and drained (8 oz. ea.) |
| 2 Esslöffel | Olive slices, pimiento-stffd |
| | Sm Pickles, whole sweet |
| | Parsley springs, fresh |
| 18 | eggs hard-cooked |
| 1/4 Tasse | mayonnaise |
| 2 Esslöffel | onions minced |
| 1/4 Teelöffel | Curry powder |
| 1/2 Teelöffel | salt |
| 1/8 Teelöffel | pepper |
| | paprika |
| | Parsley spring, fresh |
| 18 Scheibe | 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.
|
|
Anmerkungen zum Rezept:
keine |
