Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    green peppers
   5      pounds        potatoes -- cooked, peeled, and
                        -- cubed
   1      bunch         celery -- chopped
   2 1/2  teaspoons     salt
   1      teaspoon      pepper
     3/4  cup           mayonnaise
   1      tablespoon    mustard -- dijon
   4      cans          artichoke hearts -- chilled and drained
                        -- (8 oz. ea.)
   2      tablespoons   olive slices -- pimiento-stuffd
   1      small         pickles -- whole sweet
                        parsley springs -- fresh
                        ***STUFFED EGGS***
  18                    eggs -- hard-cooked
     1/4  cup           mayonnaise
   2      tablespoons   onion -- minced
     1/4  teaspoon      curry powder
     1/2  teaspoon      salt
     1/8  teaspoon      pepper
                        paprika
                        parsley spring -- fresh
  18      slices        olives -- pimiento-stuffed

Preparation:

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.