- 2pounds of baking potatoes (this will give you some leftover potato salad to serve on the side)
- 2tbsp sherry vinegar
- 4ripe tomatoes
- 1cup frozen peas, thawed
- 1/2cup chopped scallions
- 1cup mayonnaise
- 2tbsp extra virgin olive oil
- 1/2tsp Pimentón de La Vera smoked paprika
- parsley for garnish
- salt and pepper
Peel the potatoes and cut into pieces. Boil until tender. Drain and chill until very cold, at least two hours.
Cut the potato into small cubes. Place in a bowl and sprinkle with vinegar and season with salt and pepper.
Cut the tops off of the tomatoes and scoop out the insides. Season with salt.
Add peas and scallions to the potato. In a bowl, whisk the mayonnaise and olive oil until smooth. Gently stir the mayo into the potatoes.
Fill the tomatoes with the potato salad. Sprinkle with the smoked paprika and garnish with parsley.
Add peas and scallion to the potato. In a bowl, whisk the mayonnaise and olive oil until smooth. Gently stir the mayo into the potatoes.