Dill Potato Salad Stuffed Plum Tomatoes
Potato salad you can eat with your hands. Perfect for a party or dinner.
4 large Idaho potatoes, peeled and cut into a small dice
1/2 English cucumber, diced
1 1/2 teaspoons salt
1 teaspoons pepper
3 teaspoons dried dill (or three tablespoons freshly chopped)
1/4 cup olive oil
1 cup mayonnaise
12 plum tomatoes
Cook potatoes until tender (I prefer steaming them for about 6 minutes). Place in a large bowl. Add cucumber, salt, pepper and dill. Add olive oil and mayonnaise and mix gently.
Cut plum tomatoes in half lengthwise. With a small knife, make a little cut in the flesh at both ends. Pinch the innards out with your hands and discard. Stuff each tomato half with potato salad. Makes 24.