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