Caribbean potato salad

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 JalapeĀ¤o, chopped
2 tablespoons White wine vinegar
\N \N Salt to taste


Place potatoes in large saucepan with enough salted cold water to cover. Boil until tender when pierced with a fork, about 30 minutes.


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

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