Preparation:
cook potatoes in 1-inch boiling water for 15-20 minutes, until tender drain well and cool slightly cut into 1/4-inch thick slices combine with hawaiian vinaigrette cover and chill for 4-48 hours drain well, reserving vinaigrette arrange potatoes, shrimp, tomatoes, cucumber slices, papaya, and pineapple on a large lettuce-lined platter combine chutney and reserved vinaigrette-mix well spoon over salad garnish with scallions serve slightly chilled |
