Potato Salad (Satterly) Recipe

Step 1

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

Things You'll Need

  • 1c Potatoes, peeled, cooked,
  • -- cooled & cubed
  • 1c Peas, blanched
  • 1c Carrots, sliced & blanched
  • 1/2c Green bell pepper, chopped
  • 1/2c Celery, chopped
  • 1/2c Olive oil
  • 1/4c Lemon juice
  • 2ds Tabasco sauce
  • 1tb Brown sugar
  • 2 Garlic cloves, chopped
  • 1tb Parsley
  • Salt & pepper

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