Ginger Pineapple Chutney Potato Salad

• 1 pound small red potatoes
• 1 pound small white potatoes
• 3-4 scallions
• 1/2 cup NEERA'S Ginger Pineapple Chutney
• 1/2 cup mayonnaise
• 1 teaspoon balsamic vinegar
• 1/4 teaspoon salt

Clean the potatoes and cut into quarters (bite size pieces). Boil until soft, but not mushy. When cool, add the remaining ingredients. Stir to coat the potatoes and chill until serving time. Variations: If you can find purple potatoes in your market, add a few for added color.

Serves 8

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Recipe courtesy of Cinnabar Specialty Foods
www.cinnabarfoods.com