Potatoes with Parsley Sauce

Ingredients

• 6 large red skinned potatoes scrubbed
• 1 cup firmly packed parsley
• ¼ cup olive oil
• 1 cup chopped cucumber
• ½ each lemon, juiced
• 2 tbsp minced dill
• 2 each scallions, chopped
• salt and pepper to taste
• poppy seeds for topping

Directions

1. Cook potatoes in their skins until done but still firm.
2. When cool enough to handle, quarter them lengthwise and slice ½-inch thick.
3. Place sauce ingredients in a food processor and process till mixture is smooth and thick.
4. Toss at once with the potatoes.
5. Season to taste.
6. Transfer to a shallow serving dish and sprinkle with poppy seeds.
7. Serve warm.