Shortcut Potato Salad (In Tomato Flowers)

• 1 (5 1/2 ounce) box scalloped potatoes mix
• 3 cups water
• 2 tablespoons salad oil
• 12 cup water
• 2 tablespoons tarragon white wine vinegar
• 14 cup mayonnaise
• 1 teaspoon prepared mustard
• 12 cup celery, chopped
• 2 eggs, hard-boiled & chopped
• 4 large tomatoes

1. Empty potatoes into saucepan & add 3 cups water.
2. Heat to boiling.
3. Reduce heat & simmer approximately 15 min or until tender.
4. Rinse potatoes with cold water; drain thoroughly.
5. Place in bowl; cover & chill.
6. In small saucepan, blend oil with sauce packet from potatoes.
7. Stir in 1/2 cup water & the vinegar.
8. Heat to boiling over med heat, stirring constantly.
9. Cover & chill.
10. WHEN READY TO SERVE --
11. MAKE TOMATO FLOWERS.
12. Cut off stem ends of tomatoes.
13. With cut side down, cut each tomato into sixths, cutting through to within 1 inch of bottom.
14. Carefully spread out sections, forming a 'flower'.
15. Sprinkle inside of each tomato with salt.
16. POTATO & SAUCE MIXTURES.
17. Just before serving, blend mayonnaise & mustard into sauce.
18. Pour over potatoes with celery & eggs.
19. Stir gently.
20. Spoon potato mixture into tomato flowers.

potatoes, water, salad oil, water, tarragon white wine vinegar, mayonnaise, mustard, celery, eggs, tomatoes

Taken from www.food.com/recipe/shortcut-potato-salad-in-tomato-flowers-185172 (may not work)