Potato salad i
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Potatoes, peeled, cooked, cooled & cubed |
| 1 | cup | Peas, blanched |
| 1 | cup | Carrots, sliced & blanched |
| ½ | cup | Green pepper, chopped |
| ½ | cup | Celery, chopped |
| ½ | cup | Olive oil |
| ¼ | cup | Lemon juice |
| 2 | dashes | Tabasco sauce |
| 1 | tablespoon | Brown sugar |
| 2 | eaches | Garlic cloves, chopped |
| ½ | cup | Shredded coconut |
| 1 | tablespoon | Parsley |
| Salt & pepper | ||
Directions
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.
Recipe by Mark Satterly
Submitted By MARK SATTERLY On 11-13-95