Recipe: Cheese Potato Salad in Tomatoes (using au gratin potatoes mix, 1970's)

CHEESE POTATO SALAD IN TOMATOES

1 (4.7 oz) box Betty Crocker Au Gratin Potatoes (dry mix)
4 cups water, divided use
1/4 cup mayonnaise
2 tsp. prepared mustard
1/2 tsp. dried dill weed
2 hard cooked eggs, chopped
6 medium tomatoes

Heat (dry) potato slices and 3 cups of water to boiling in a 2 1/2 quart saucepan. Reduce heat; cover and simmer until tender, 15 to 20 minutes. Rinse under running cold water; drain. Cover and refrigerate 30 minutes.

Mix remaining 1 cup of water and the sauce mix in saucepan. Heat to boiling over medium heat, stirring constantly. Cover and refrigerate 30 minutes.

Mix together the sauce mixture, mayonnaise, mustard, and dill weed; set aside.

Add hard cooked eggs and celery to potatoes; fold in sauce mixture.

Cut each tomato into sixths to within 1-inch of bottom; spoon potato mixture into tomatoes. Refrigerate at least 1 hour before serving.

Makes 6 servings
Source: Vintage recipe booklet: Favorite Potato Recipes from Betty Crocker, 1978