Potato salad (satterly)

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 \N Garlic cloves, chopped
1 tablespoon Parsley
\N \N 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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