Potato Salad Stuffed Tomatoes - cooking recipe

Ingredients

8 small tomatoes, halved and seeded
3 medium sized potatoes
1/2 c. dairy sour cream
2 tsp. vinegar
1/2 tsp. sugar
1 tsp. salt
1/2 tsp. dry mustard
1/8 tsp. pepper
1 clove garlic, crushed
1/4 c. chopped green pepper
2 Tbsp. pimento
1 Tbsp. chives

Preparation

Scoop out tomatoes; turn upside on a paper towel to drain. Cook potatoes in boiling salted water until tender.
Drain, cool and cut into small cubes.
Place in medium size bowl.
Blend sour cream, 1/2 teaspoon of the salt, sugar, mustard, pepper and garlic in a small bowl.
Add green pepper and pimento to potatoes; toss with dressing.
Cover; chill at least 1 hour.
Sprinkle remaining salt into tomato shells.
Spoon 2 tablespoons potato salad mixture into each tomato half.
Sprinkle with chives.