Potatoes With Parsey Sauce |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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POTATOES WITH PARSLEY SAUCE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Patrick Estate in Canton, Texas in 1981. Ingredients:
6 large red skin potatoes |
1 cup firmly packed parsley |
1/4 cup olive oil |
1 cup chopped cucumber |
1/2 lemon juiced |
2 tablespoons minced dill |
2 scallions chopped |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
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 1/2 thick.
3. Place sauce ingredients in a food processor and process until smooth and thick.
4. Toss at once with the potatoes then transfer to shallow serving dish.
5. Sprinkle with poppy seeds and serve warm.
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