Tomatoes Stuffed with Potato Salad
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Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
Calories:
263
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 263 kcal | (13 %) | ||
| Protein | 3.6 g | (4 %) | ||
| Fat | 20.4 g | (18 %) | ||
| Carbohydrates | 16 g | (11 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams waxy potatoes
- Salt freshly ground pepper
- 4 Beefsteak tomato
- 1 Pickled cucumber
- 6 stalks thyme
- 1 tsp olive oil
- 200 grams Mayonnaise
- Juice of half of a lemon lemons
- Lettuce (and thyme for garnishing)
Preparation steps
1.
Scrub potatoes thoroughly and cook for 20-25 minutes in salted water. Rinse tomatoes, cut off lids and scoop out pulp. Arrange tomatoes, cut side down, on paper towels to drain well.
2.
Finely dice pickled cucumbers. Rinse thyme, pluck off leaves. Heat olive oil in a small pan and cook thyme briefly. Drain on paper towels.
3.
Season mayonnaise with salt, pepper and lemon juice.
4.
Drain and peel potatoes and cut into small cubes. Combine with pickles, thyme and mayonnaise. Stuff tomatoes with potato salad and serve garnished with salad leaves and thyme.
