Potato Salad

2 hours Prep: 10 minutes Cook: 0 minutes

205 calories per serving view nutrition facts

6 servings suggest servings

Be the first to add a photo of this recipe!

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.

Add your comment

Categories this recipe belongs to

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.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to Recipes for Lasagna

Last Recipes Viewed

Recipe Bite

New Orleans Classics

by Mark R. Vogel

In 1604 the French colonized Acadia, the region surrounding present day Nova Scotia. Disputes with Great Britain over the...

Member Review

Eggplant Parmesan

This stuff is GREAT!!! It's better than any eggplant parmesan I've ever had in a restaurant. My husband was a little skeptical about eating eggplant, but he took one taste, said "WOW!" and then had three helpings. It's not too hard to make either--the most time consuming part was breading and frying the eggplant.