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Tomatoes Filled With Potato Salad

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  Firm tomatoes 6
  Potatoes 1⁄2 Pound
  Palm heart 2 Tablespoon, thinly sliced
  Minced green onions 2 Tablespoon
  Minced green pepper 1 Tablespoon
  Minced parsley 1 Tablespoon
  Mayonnaise 1⁄2 Cup (8 tbs)
  Hot prepared mustard 1⁄2 Cup (8 tbs) (Hot)
  Lemon juice 2 Tablespoon
  Olive oil 2 Tablespoon
  Salt To Taste
  Chives 1 Tablespoon (For Garnish)

Cut the stem ends from the tomatoes in a sawtooth fashion.
Scoop out the inside and reserve for another use.
Lightly salt the shells and invert the tomatoes onto a paper towel to drain.
Set aside.
Meanwhile, place the potatoes in a saucepan and cover with water.
Bring to a boil over high heat.
Reduce heat and simmer for thirty to forty-five minutes, depending on size, or until the potatoes are done.
Drain, cool and dice into 1/4-inch cubes.
Combine with the palm, green onions, green pepper and parsley.
Set aside.
Combine the dressing ingredients in a large mixing bowl, blending well.
Stir in the salad ingredients, except the tomatoes, mixing gently but thoroughly.
Fill the tomatoes with the mixture.
Arrange on a serving platter, garnished with the chopped chives, and serve chilled.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1541 Calories from Fat 1060

% Daily Value*

Total Fat 118 g182.3%

Saturated Fat 12.3 g61.7%

Trans Fat 0 g

Cholesterol 78.6 mg26.2%

Sodium 2745.8 mg114.4%

Total Carbohydrates 109 g36.4%

Dietary Fiber 16.3 g65.3%

Sugars 28.5 g

Protein 14 g27.2%

Vitamin A 169% Vitamin C 335%

Calcium 16.7% Iron 34%

*Based on a 2000 Calorie diet

Tomatoes Filled With Potato Salad Recipe