Title: Potato salad (satterly)
 Categories: Salads, Vegetables, 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