Potato Salad (satterly) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Potatoes, peeled, cooked,, cooled & cubed
1 cup: Peas, blanched
1 cup: Carrots, sliced & blanched
1/2 cup: Green bell pepper, chopped
1/2 cup: Celery, chopped
1/2 cup: Olive oil,
1/4 cup: Lemon juice,
2 dash: Tabasco sauce,
1 tbsp: Brown sugar,
2: Garlic cloves, chopped
1 tbsp: 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.
Posted by Mark Satterly in Intercook
Source from luhu.jp
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
Source from luhu.jp