Title: Potato Salad (Satterly)
Categories: Salad Vegetable Vegetarian
Yield: 6 Servings

1	c	Potatoes, peeled, cooked, - cooled & cubed
1	c	Peas, blanched
1	c	Carrots, sliced & blanched
1/2	c	Green bell pepper, chopped
1/2	c	Celery, chopped
1/2	c	Olive oil
1/4	c	Lemon juice
2	ds	Tabasco sauce
1	tb	Brown sugar
2		Garlic cloves, chopped
1	tb	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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