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Caribbean Potato Salad
2 lb Red Bliss potatoes
2 c Cherry tomatoes, halved
1 Celery rib, sliced
1/2 c Scallions, sliced
1/2 c Green bell pepper, sliced
2 c Papaya or cantaloupe, cubed
2 tb Lime juice
1/4 c Canola oil
1/3 c Mango chutney
2 tb Jalape¤o, chopped
2 tb White wine vinegar
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. 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.
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