| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Jewish |
Vegetables, Side dish, Jewish |
8 |
Servings |
INGREDIENTS
| 6 |
lg |
Red skinned potatoes, scrubbed |
| 1 |
c |
Firmly packed parsley |
| 1/4 |
c |
Olive oil |
| 1 |
c |
Chopped cucumber |
| 1/2 |
|
Lemon, juiced |
| 2 |
tb |
Minced dill |
| 2 |
|
Scallions, chopped |
|
|
Salt & pepper to taste |
|
|
Poppy seeds for topping |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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