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Potatoes With Parsley Saucevegetables, jewish, side dish 6 large red skinned potatoes, - scrubbed 1 cup firmly packed parsley 1/4 cup olive oil 1 cup chopped cucumber 1/2 each lemon, juiced 2 tablespoon minced dill 2 each scallions, chopped 1 salt & pepper to taste 1 poppy seeds 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 atste. Transfer to a shallow serving dish & sprinkle with poppy seeds. Serve warm.
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