Potato Salad In Tomato Cups Recipe


Difficulty LevelEasyHealth IndexAverage
MethodMain Ingredient


 Cooked pared and sliced potatoes2 Cup (32 tbs)
 Chopped celery1⁄3 Cup (5.33 tbs)
 Radishes1⁄3 Cup (5.33 tbs), chopped
 Chopped green onions1⁄4 Cup (4 tbs) (With Tops)
 Sweet pickle relish1⁄4 Cup (4 tbs)
 Salt1⁄2 Teaspoon
 Celery salt1⁄2 Teaspoon
 Pepper1⁄8 Teaspoon
 Salad dressing/Mayonnaise1⁄2 Cup (8 tbs)
 Prepared mustard2 Teaspoon
 Hard cooked eggs2 , chopped
 Tomatoes6 , chilled

Nutrition Facts

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


Combine potatoes, celery, radishes, green onions, pickle relish, salt, celery salt, and pepper in a large bowl.
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.