19 Aug TOMATOES STUFFED WITH POTATO-CAPER SALAD
1 lb medium baking potato (1lb)
1 large carrot, peeled
2 tbsp red wine vinegar
5 medium tomatoes
1/2 cup finely diced red bell pepper
2 tbsp chopped scallion
2 tbsp fresh chopped parsley
2 tbsp drained capers
1/2 cup mayonnaise
Pinch of hot smoked pimenton
Lettuce leaves for serving
-Cook the potato and carrot in boiling water until they are fork-tender, about 15 minutes for the carrot, 25 minutes for the potato. Drain and chill them for 4 hours.
-Peel the potato. Cut the potato and carrot into 1/4-inch dice. Place in a bowl and sprinkle with ½ tsp sea salt and the vinegar.
-Cut the tops off the tomatoes and scoop out the seeds and pulp, leaving tomato shells. Salt them and leave upside down to drain.
-Add the bell pepper, scallion, parsley, and capers to the potato and carrot. In a small bowl, whisk the mayonnaise until smooth. Then whisk in the olive oil, little by little, until the mayonnaise is smooth. Stir the mayonnaise into the potato salad.
-Fill the tomato shells with the potato salad. Sprinkle with pimenton. Serve the tomatoes on lettuce leaves.