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