6 lg Red skinned potatoes, -- scrubbed 1 c Firmly packed parsley 1/4 c Olive oil 1 c Chopped cucumber 1/2 ea Lemon, juiced 2 tb Minced dill 2 ea 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.
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