Papaya And Potato Salad With Mango Chutney Vinaigrette
|New potatoes||2 Pound (Unpeeled)|
|Mango chutney vinaigrette||1 Tablespoon|
|Romaine lettuce||1 (For Garnish)|
|Grape leaves||4 (For Garnish)|
|Thin smoked ham slices||18 , rolled into cylinders|
|Sweet red onion||1 , thinly sliced|
|Avocados||3 , peeled, pitted, sliced lengthwise and sprinkled with lemon juice|
|Lemon juice||1 Teaspoon, sprinkled on avocados|
|Cucumbers||3 , peeled, scored and thinly sliced|
|Papayas||2 , peeled, seeded and thinly sliced|
Combine potatoes in large saucepan with enough water to cover and bring to boil over medium-high heat.
Reduce heat and simmer just until fork tender, about 25 minutes.
Drain and cool.
Cut into Winch slices.
Arrange potato slices in large pan.
Cover with Chutney Vinaigrette and toss gently to coat thoroughly.
Cover with plastic wrap.
Refrigerate up to 2 days.