4 pounds ( 6 to 8 ) red or white potatoes, peeled, cubed, cooked and cooled)
4 hot house tomatoes, diced
2 stalks celery, sliced
1 green pepper, thinly sliced
1 papaya, cut into cubes
½ red onion, minced

Dressing:
½ cup olive oil
¼ cup lime juice
¼ cup vinegar
1/4 cup mango chutney
1 jalapeno, minced
¼ cup chopped cilantro

Combine all salad ingredients in a large bowl. In a separate container, combine all dressing ingredients and shake well. Pour over salad and toss to make sure it is all covered. Cover and chill at least 1 hour before serving.