Potato Salad

2 hours Prep: 10 minutes Cook: 0 minutes

205 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

1	cup	potatoes	peeled, cooked, cubed
1	cup	green 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	red hot pepper sauce (eg. Tabasco)
1	tablespoon	brown sugar
2	each	garlic cloves	chopped
1	tablespoon	parsley leaves

Directions

Put cooked potatoes and blanched vegetables with the celery and bell pepper in a large bowl.

In a blender, combine oil, lemon juice, sugar, garlic, tabasco sauce, coconut, parsley, salt and pepper and blend for a few seconds till smooth.

Pour over the vegetables and gently toss till they are well coated.

Chill in the refrigerator.

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Nutrition Facts

Serving Size 101g

Amount per Serving

Calories 205 80% of calories from fat

	% Daily Value*
Total Fat 18.0g	28%
Saturated Fat 3.0g	13%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 67mg	3%
Total Carbohydrate 11.0g	4%
Dietary Fiber 2.0g	8%
Sugars 4.0g
Protein 2.0g	3%

Vitamin A	77%		Vitamin C	33%
Calcium	2%		Iron	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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