- 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)
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.
Finely dice pickled cucumbers. Rinse thyme, pluck off leaves. Heat olive oil in a small pan and cook thyme briefly. Drain on paper towels.
Season mayonnaise with salt, pepper and lemon juice.
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.