Caribbean potato salad
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Red Bliss potatoes |
| 2 | cups | Cherry tomatoes, halved |
| 1 | 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 |
| Salt to taste | ||
Directions
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