Potato & Loaded Vegetable Salad
Potato and Loaded Vegetable Salad recipe
Yield
6 servingsPrep
10 minCook
0 minReady
2 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
potatoes
peeled, cooked, cubed |
|
| 1 | cup |
green peas
blanched |
|
| 1 | cup |
carrots
sliced, blanched |
|
| ½ | cup |
green bell peppers
chopped |
|
| ½ | cup |
celery
chopped |
|
| ½ | cup |
olive oil
|
|
| ¼ | cup |
lemon juice
|
|
| 2 | dash |
red hot pepper sauce
|
*
|
| 1 | tablespoon |
brown sugar
|
|
| 2 | each |
garlic cloves
chopped |
|
| 1 | tablespoon |
parsley leaves
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
potatoes
peeled, cooked, cubed |
|
| 237 | ml |
green peas
blanched |
|
| 237 | ml |
carrots
sliced, blanched |
|
| 118 | ml |
green bell peppers
chopped |
|
| 118 | ml |
celery
chopped |
|
| 118 | ml |
olive oil
|
|
| 59 | ml |
lemon juice
|
|
| 2 | dash |
red hot pepper sauce
|
*
|
| 15 | ml |
brown sugar
|
|
| 2 | each |
garlic cloves
chopped |
|
| 15 | ml |
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 until smooth.
Pour over the vegetables and gently toss until they are well coated.
Chill in the refrigerator.
