Title: Potatoes with Parsley Sauce
Categories: Vegetable Side Jewish Passover
Yield: 8 Servings

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

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.

Nava Atlas, "Vegetarian Celebrations"

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