Tomatoes Filled With Potato Salad
|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|
|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.
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.
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.