Potato Salad Stuffed Tomatoes Recipe

Name: Potato Salad Stuffed Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 small tomatoes, halved and seeded; 3 medium sized potatoes; 1/2 c. dairy sour cream; 2 tsp. vinegar; 1/2 tsp. sugar; 1 tsp. salt; 1/2 tsp. dry mustard; 1/8 tsp. pepper; 1 clove garlic, crushed; 1/4 c. chopped green pepper; 2 Tbsp. pimento; 1 Tbsp. chives

Servings: persons

8 small tomatoes, halved and seeded
3 medium sized potatoes
1/2 c. dairy sour cream
2 tsp. vinegar
1/2 tsp. sugar
1 tsp. salt
1/2 tsp. dry mustard
1/8 tsp. pepper
1 clove garlic, crushed
1/4 c. chopped green pepper
2 Tbsp. pimento
1 Tbsp. chives

1
Scoop out tomatoes; turn upside on a paper towel to drain. Cook potatoes in boiling salted water until tender.
2
Drain, cool and cut into small cubes.
3
Place in medium size bowl.
4
Blend sour cream, 1/2 teaspoon of the salt, sugar, mustard, pepper and garlic in a small bowl.
5
Add green pepper and pimento to potatoes; toss with dressing.
6
Cover; chill at least 1 hour.
7
Sprinkle remaining salt into tomato shells.
8
Spoon 2 tablespoons potato salad mixture into each tomato half.
9
Sprinkle with chives.

135

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 small tomatoes, halved and seeded, 3 medium sized potatoes, 1/2 c. dairy sour cream, 2 tsp. vinegar, and more.

Yes, Potato Salad Stuffed Tomatoes falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Potato Salad Stuffed Tomatoes

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