Potato Salad

         Yield: 6 Servings
Categories: Salads, Vegetarian, Vegetables

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