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6 red potatoes skinned & scrubbed
Sauce:
1 cup parsley firmly packed
1/4 cup olive oil
1 cup cucumbers chopped
1/2 lemon juiced
2 tablespoons dill weed minced
2 scallion chopped
Salt & pepper to taste
Poppy seed for topping
Cook potatoes in their skins until done but still firm. When cool enough to handle, quarter them lengthwise & slice 1/2-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.
Sauce:
1 cup parsley firmly packed
1/4 cup olive oil
1 cup cucumbers chopped
1/2 lemon juiced
2 tablespoons dill weed minced
2 scallion chopped
Salt & pepper to taste
Poppy seed for topping
Cook potatoes in their skins until done but still firm. When cool enough to handle, quarter them lengthwise & slice 1/2-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.
