Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

Recipe by Mark Satterly
Submitted By MARK SATTERLY On 11-13-95

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