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.