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