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Tomatoes Stuffed with Potato Salad

Tomatoes Stuffed with Potato Salad
263
calories
Calories
45 min.
Preparation
advanced
Difficulty

Ingredients

for 4 servings
250 grams waxy Potatoes
Salt freshly ground pepper
4 Beefsteak tomatoes
1 Pickled cucumber
6 sprigs Thyme
1 teaspoon Olive oil
200 grams Mayonnaise
Juice of half of a lemon Lemons
lettuce (and thyme for garnishing)
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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.