Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Red Bliss potatoes |
| 2 cups | Cherry tomatoes, halved |
| 1 \N | Celery rib, sliced |
| 2 tablespoons | Lime juice |
| ¼ cup | Canola oil |
| ⅓ cup | Mango chutney |
| ½ cup | Scallions, sliced |
| ½ cup | Green bell pepper, sliced |
| 2 cups | Papaya or cantaloupe, cubed |
| 2 tablespoons | Jalape¤o, chopped |
| 2 tablespoons | White wine vinegar |
| \N \N | Salt to taste |
TROPICAL DRESSING
Place potatoes in large saucepan with enough salted cold water to cover. Boil until tender when pierced with a fork, about 30 minutes.
Drain.
When cool enough to handle, cube potatoes and combine with dressing ingredinets.
To make dressing: combine all dressing ingredients in a small bowl.
pour over vegetables and toss to coat. Serve immediately or refrigerate in an airtight container for up to 3 days.
Vegetarian Gourmet Spring 1995
Submitted By DIANE LAZARUS On 02-17-95