Potato Salad Satterly

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