Potatoes with Parsley Sauce
Yield
8 servingsPrep
20 minCook
60 minReady
80 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
potatoes
red skinned and scrubbed |
|
| 237 | ml |
parsley leaves
firmly packed |
|
| 59 | ml |
olive oil
|
|
| 237 | ml |
cucumbers
chopped |
|
| 0.5 | each |
lemon
juiced |
|
| 3E+1 | ml |
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.
