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.