Caribbean Potato Salad Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
2 lbs: Red Bliss potatoes,
1/2 cup: Scallions, sliced
2 cup: Cherry tomatoes, halved
1/2 cup: Green bell pepper, sliced
1: Celery rib, sliced
2 cup: Papaya or cantaloupe, cubed
TROPICAL DRESSING
2 tbsp: Lime juice,
2 tbsp: Jalape o, chopped
1/4 cup: Canola oil,
2 tbsp: White wine vinegar,
1/3 cup: Mango chutney,
Salt to taste,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Salad