Stuffed Tomatoes with Potato Salad

Ingredients

• 250 g pre-cooked firm potatoes
• salt, freshly ground pepper
• 4 beefsteak tomatoes
• 1 pickled cucumber
• 6 sprigs Thyme
• 1 tsp Olive oil
• 200 g salad mayonnaise
• juice of half a lemon
• leafy lettuce (and thyme for garnish)

Instructions

1. 1.

   Wash potatoes thoroughly and boil in salted water for 20-25 minutes. Rinse tomatoes, cut off the tops and hollow them out. Place tomatoes upside down on paper towels to drain.

2. 2.

   Finely dice the pickled cucumber. Wash the thyme sprigs and pluck the leaves. Heat olive oil in a small pan, briefly sauté the thyme, then transfer to paper towels to cool.

3. 3.

   Whisk mayonnaise with salt, pepper, and lemon juice.

4. 4.

   Drain and peel the potatoes. Dice them small, mix with diced cucumber, thyme leaves, and mayonnaise. Fill the tomatoes with this mixture. Plate garnished with leafy lettuce and thyme sprigs.