potato salad (satterly)
- Categories
- Salads
- Vegetables
- Vegetarian
- Yield
- 6 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Potatoes, peeled, cooked, cooled & cubed |
| 1 cup | Peas, blanched |
| 1 cup | Carrots, sliced & blanched |
| ½ cup | Green bell pepper, chopped |
| ½ cup | Celery, chopped |
| ½ cup | Olive oil |
| ¼ cup | Lemon juice |
| 2 dashes | Tabasco sauce |
| 1 tablespoon | Brown sugar |
| 2 | Garlic cloves, chopped |
| 1 tablespoon | Parsley |
| Salt & pepper |
Put cooked potatoes & blanched vegetables with the celery & bell pepper in a large bowl. In a blender, combine oil, lemon juice, sugar, garlic, tabasco sauce, coconut, parsley, salt & pepper & blend for a few seconds till smooth. Pour over the vegetables & gently toss till they are well coated. Chill in the refrigerator.
Posted by Mark Satterly in Intercook
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