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Tomatoes Filled With Potato Salad

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Ingredients
  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)
Directions

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

Cuisine: 
Asian
Course: 
Side Dish
Method: 
Boiled

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