Potatoes with parsley sauce

8 servings

Ingredients

Quantity Ingredient
6 larges Red skinned potatoes, scrubbed
1 cup Firmly packed parsley
¼ cup Olive oil
1 cup Chopped cucumber
½ each Lemon, juiced
2 tablespoons Minced dill
2 eaches Scallions, chopped
Salt & pepper to taste
Poppy seeds for topping

Directions

Cook potatoes in their skins until done but still firm. when cool enough to handle, quarter them lengthwise & slice ½-inch thick.

Place sauce ingredients in a food processor & process till mixture is smooth & thick. toss at once with the potatoes. Season to taste.

Transfer to a shallow serving dish & sprinkle with poppy seeds.

Serve warm.

Nava Atlas, "Vegetarian Celebrations" Submitted By MARK SATTERLY On 04-05-95

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