Guest guest Posted March 30, 2001 Report Share Posted March 30, 2001 * Exported from MasterCook * Potatoes With Parsley Sauce Recipe By : Vegetarian Celebrations, by Nava Atlas, page 65 Serving Size : 8 Preparation Time :0:00 Categories : Holidays Potatoes Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 large potatoes -- scrubbed preferably red-skinned, ***SAUCE*** 1 cup firmly packed fresh parsley 3 tablespoons olive oil 1 cup chopped cucumber 1/2 large lemon -- juice of 2 tablespoons minced fresh dill 2 scallions -- coarsely chopped salt and freshly ground pepper -- to taste poppy seeds -- for topping 1/4 pound crumbled feta or goat cheese -- for topping optional 8 to 10 servings Parsley, often the karpas on the Seder plate that symbolizes the new growth of spring, is used in abundance in this warm potato salad. Cook, bake, or microwave the potatoes in their skins until done but still firm. When cool enough to handle, quarter them lengthwise and slice 1/2 inch thick. Place the ingredients for the sauce in a food processor and process until the mixture is a smooth, thick paste. Toss at once with the potatoes. Season to taste with salt and pepper. Transfer the mixture to a shallow serving container. Sprinkle the top with poppy seeds and the optional feta or goat cheese. Serve warm. Calories: 125, Carbohydrate: 20 g, Total fat: 4 g, Cholesterol: 0 g, Protein: 1g, Sodium: 8 mg - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.