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Potatoes with Parsley Sauce

 

19

Yield

8

servings

Prep

20

min

Cook

60

min

Ready

80

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
 

Ingredients

6 large potatoes
red skinned and scrubbed
1 cup parsley leaves
firmly packed
¼ cup olive oil
1 cup cucumbers
chopped
½ each lemon
juiced
2 tablespoons dill weed
minced
2 each scallions, spring or green onions
chopped
1 x salt and black pepper
to taste
*
1 x poppy seed
for topping
*

Directions

Cook potatoes in their skins until done, but still firm.

When cool enough to handle, quarter them lengthwise and slice ½-inch thick.

Place sauce ingredients in a food processor and process until mixture is smooth and thick.

Toss at once with the potatoes. Season to taste.

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

Serve warm.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 263g (9.3 oz)
Amount per Serving
Calories 26124% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 18mg 1%
Total Carbohydrate 16g 16%
Dietary Fiber 5g 19%
Sugars g
Protein 9g
Vitamin A 15% Vitamin C 49%
Calcium 5% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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