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Potatoes with Parsley Sauce

Submitted by saladqueen

YIELD

8 servings

PREP

20 min

COOK

60 min

READY

80 min

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

Comments

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Nutrition Facts

Serving Size 263g (9.3 oz)

Amount per Serving

Calories 261 24% 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?

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