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Potato Salad In Tomato Cups Recipe
|Cooked pared and sliced potatoes||2 Cup (32 tbs)|
|Chopped celery||1⁄3 Cup (5.33 tbs)|
|Radishes||1⁄3 Cup (5.33 tbs), chopped|
|Chopped green onions||1⁄4 Cup (4 tbs) (With Tops)|
|Sweet pickle relish||1⁄4 Cup (4 tbs)|
|Celery salt||1⁄2 Teaspoon|
|Salad dressing/Mayonnaise||1⁄2 Cup (8 tbs)|
|Prepared mustard||2 Teaspoon|
|Hard cooked eggs||2 , chopped|
|Tomatoes||6 , chilled|
Serving size: Complete recipe
Calories 1150 Calories from Fat 434
% Daily Value*
Total Fat 49 g75.3%
Saturated Fat 9.5 g47.6%
Trans Fat 0 g
Cholesterol 563.8 mg187.9%
Sodium 2650.5 mg110.4%
Total Carbohydrates 154 g51.3%
Dietary Fiber 28.6 g114.5%
Sugars 52 g
Protein 37 g74.2%
Vitamin A 194.9% Vitamin C 246.2%
Calcium 41.7% Iron 194.9%
*Based on a 2000 Calorie diet
Stir together salad dressing or mayonnaise and mustard; spoon over potato mixture and toss lightly.
Carefully stir in eggs.
Cover; chill thoroughly.
At serving time, cut out core of chilled tomatoes.
Cut each tomato into sixths, cutting to within 1/2 inch of bottom.
Carefully spread out sections to form a cup, sprinkle with salt, and fill with potato salad.