Shortcut Potato Salad (In Tomato Flowers) |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 4 |
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This easy potato salad uses a box of scalloped potatoes. I think it would make a nice, light lunch with some soup and bread. Let me know how it tastes; I haven't had a chance to try it yet! 2 hours of cook time is chill time in the refrigerator. From Betty Crocker's Cookbook, 1972. Ingredients:
1 (5 1/2 ounce) box scalloped potatoes mix |
3 cups water |
2 tablespoons salad oil |
1/2 cup water |
2 tablespoons tarragon white wine vinegar |
1/4 cup mayonnaise |
1 teaspoon prepared mustard |
1/2 cup celery, chopped |
2 eggs, hard-boiled & chopped |
4 large tomatoes |
Directions:
1. Empty potatoes into saucepan & add 3 cups water. Heat to boiling.
2. Reduce heat & simmer approximately 15 min or until tender.
3. Rinse potatoes with cold water; drain thoroughly.
4. Place in bowl; cover & chill.
5. In small saucepan, blend oil with sauce packet from potatoes. Stir in 1/2 cup water & the vinegar.
6. Heat to boiling over med heat, stirring constantly. Cover & chill.
7. WHEN READY TO SERVE -
8. MAKE TOMATO FLOWERS.
9. Cut off stem ends of tomatoes. With cut side down, cut each tomato into sixths, cutting through to within 1 inch of bottom. Carefully spread out sections, forming a 'flower'. Sprinkle inside of each tomato with salt.
10. POTATO & SAUCE MIXTURES.
11. Just before serving, blend mayonnaise & mustard into sauce.
12. Pour over potatoes with celery & eggs.
13. Stir gently.
14. Spoon potato mixture into tomato flowers.
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