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Stuffed Tomato-Potato Salad
Stuffed Tomato-Potato Salad
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4 large Jersey tomatoes
1 medium potato, peeled, cooked and diced
1 medium carrot, peeled and chopped
1/4 cup lowfat cottage cheese
2 Tbsp. chopped parsley
1/2 tsp. salt


Cut tomatoes in halves; scoop out centers to make cups. Strain pulp to remove excess liquid; reserve pulp. Pat tomato cups with paper towel to dry. Combine reserved tomato pulp, potato, carrot, cottage cheese, parsley and salt. Spoon mixture into tomato cups and chill. Serves 8. This is an official 5 a Day recipe.

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Stuffed Tomato-Potato Salad
This is a QR Code
Scan here to get
this recipe on
your phone
4 large Jersey tomatoes
1 medium potato, peeled, cooked and diced
1 medium carrot, peeled and chopped
1/4 cup lowfat cottage cheese
2 Tbsp. chopped parsley
1/2 tsp. salt


Cut tomatoes in halves; scoop out centers to make cups. Strain pulp to remove excess liquid; reserve pulp. Pat tomato cups with paper towel to dry. Combine reserved tomato pulp, potato, carrot, cottage cheese, parsley and salt. Spoon mixture into tomato cups and chill. Serves 8. This is an official 5 a Day recipe.

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