Potato Buds instant puffs (enough for 4 servings)
2 hard-cooked eggs, cut up
1/4 cup pickle relish, drained
1 tbsp. instant minced onion
1 tbsp. chopped pimiento
2 tbsp. vinegar
4 small green peppers

Prepare Potato Buds instant puffs as directed on package for 4 servings. Stir in eggs, pickle relish, onion, pimiento and vinegar; chill.

Cut thin slice from stem end of each pepper; reserve slices. Remove seeds and membranes. Wash peppers; pat dry. Just before serving, spoon potato salad into pepper shells. Top with reserved slices.

4 servings