Potatoes with Parsley Sauce
Submitted by saladqueen
Red-skinned potatoes tossed in a bright parsley-cucumber sauce with dill, lemon, and scallions. A fresh, dairy-free Jewish side dish topped with poppy seeds.
YIELD
8 servingsPREP
20 minCOOK
60 minREADY
80 minThis is not your standard potato side dish. Red-skinned potatoes get sliced thick and tossed in a vibrant green sauce made from fresh parsley, cucumber, dill, and lemon juice, all blended smooth in the food processor.
The sauce comes together raw, so every herb flavor stays punchy and bright. Cucumber adds a cool, almost creamy body without any dairy, making this naturally vegan.
Cook the potatoes in their skins to hold their shape, then quarter and slice them while still warm so they absorb the sauce. That warmth is key: hot potatoes drink up dressing the way cold ones never will.
The poppy seed garnish adds a subtle crunch that plays off the smooth sauce beautifully. Serve this alongside grilled fish or as part of a Jewish holiday spread.
Kitchen Tips
- Keep potatoes firm when boiling. Overcooked potatoes will crumble when tossed with the sauce.
- Use flat-leaf parsley for the strongest flavor. Curly parsley works but tastes milder.
- Make the sauce while the potatoes cook so you can toss everything together while still warm.
- Leftovers hold well refrigerated overnight. The flavors actually deepen as they sit.
Variations
- Swap cucumber for zucchini for a slightly earthier sauce.
- Add capers or chopped olives for a Mediterranean twist.
- Stir in a spoonful of tahini to make the sauce richer and nuttier.
Ingredients
Directions
Cook potatoes in their skins until done, but still firm.
When cool enough to handle, quarter them lengthwise and slice ½-inch thick.
Place sauce ingredients in a food processor and process until mixture is smooth and thick.
Toss at once with the potatoes. Season to taste.
Transfer to a shallow serving dish and sprinkle with poppy seeds.
Serve warm.
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