Shortcut Potato Salad (In Tomato Flowers)

Total Time
2hrs 15mins
Prep 15 mins
Cook 2 hrs

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 Nutrition

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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