Potato Salad Stuffed Tomatoes

• 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

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

tomatoes, potatoes, sour cream, vinegar, sugar, salt, dry mustard, pepper, clove garlic, green pepper, pimento, chives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=789413 (may not work)