1/2 cup red potatoes
1 1/2 cups water
1 cup mayonnaise
1 1/2 tablespoons Worcestershire sauce
1/2 cup cider vinegar
1 teaspoon salt
1 (2 ounce) can bread crumbs
1 teaspoon poppy seeds
1/4 teaspoon ground black pepper
Combine the red potatoes, water, mayonnaise, Worcestershire sauce, vinegar, salt and bread crumbs in a large bowl.
Place sauted potatoes in fridge overnight or at least in the freezer. Pierce the sauteed potatoes with a fork into thick slices. Drain heavily, place slices in salad bowl and place remaining bits on top.
Shape the stuffing by impressing that raisins into the cracks and crevices in the potato. Cover and refrigerate all potato slices.
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