Shortcut Potato Salad (In Tomato Flowers)

Submitted by WhoKnew

"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."

 

• Ready In: 2hrs 15mins
• Ingredients: 10
• Serves: 4

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.