Parsley Potatoes With Cucumbers

Ingredients

• 8 small red new potatoes, about 1 pound
• Salt to taste
• 2 small firm cucumbers
• 2 tablespoons butter
• 2 tablespoons finely chopped shallots or green onions
• 4 tablespoons finely chopped parsley
• Freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    156 calories; 5 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 24 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 3 grams protein; 15 milligrams cholesterol; 12 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. For an attractive touch, use a paring knife to remove a thin band of skin around the middle of each potato. Leave the rest of the skin intact.
2. Wash the potatoes and put them in a saucepan with water to cover. Add salt and bring to a boil. Simmer 20 minutes.
3. Meanwhile, trim off the ends of the cucumbers and cut them into 1 1/2-inch lengths. Quarter each section lengthwise. With a paring knife carefully cut away the skin and remove the seeds, leaving only the flesh.
4. After the potatoes have cooked for 17 minutes add the cucumbers. Bring to a simmer and cook for 3 minutes more or until cooked. Drain the potatoes and cucumbers. Return the potatoes and cucumbers to the saucepan and add the butter and shallots. Cook and stir for 1 minutes over low heat. Add the parsley, salt and pepper. Toss well and serve hot.

35 minutes