Place potatoes in shallow microwaveable dish. Add water; cover with waxed paper. Microwave on HIGH 8 to 10 min. or until potatoes are tender, stirring after 5 min.
Meanwhile, mix mayo, sour cream, mustard, pepper and pickle juice in large bowl until blended. Add pickles, celery, radishes and onions; mix well.
Add potatoes and eggs to mayo mixture; mix lightly. Cut slice off top of each tomato. Scoop out centers of tomatoes; discard. Fill tomato shells with potato salad.
Prepare using KRAFT Light Mayo Reduced Fat Mayonnaise, and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Garnish with fresh dill before serving.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.