Potato Salad In Tomato Cups
|Cooked pared and sliced potatoes||2 Cup (32 tbs)|
|Chopped celery||1⁄3 Cup (5.33 tbs)|
|Radishes||1⁄3 Cup (5.33 tbs), chopped|
|Chopped green onions||1⁄4 Cup (4 tbs) (With Tops)|
|Sweet pickle relish||1⁄4 Cup (4 tbs)|
|Celery salt||1⁄2 Teaspoon|
|Salad dressing/Mayonnaise||1⁄2 Cup (8 tbs)|
|Prepared mustard||2 Teaspoon|
|Hard cooked eggs||2 , chopped|
|Tomatoes||6 , chilled|
Combine potatoes, celery, radishes, green onions, pickle relish, salt, celery salt, and pepper in a large bowl.
Stir together salad dressing or mayonnaise and mustard; spoon over potato mixture and toss lightly.
Carefully stir in eggs.
Cover; chill thoroughly.
At serving time, cut out core of chilled tomatoes.
Cut each tomato into sixths, cutting to within 1/2 inch of bottom.
Carefully spread out sections to form a cup, sprinkle with salt, and fill with potato salad.