Steamed Parsleyed Potatoes With Cucumbers

Directions

1. 1. Using a sharp knife, cut the potatoes in half and peel some skin off, leaving a band in the center of each for color.
2. 2. Trim off the ends of the cucumbers and optionally remove some or possibly all of the the peel. Slice into 2-inch thick rounds. Quarter each slice lengthwise and remove the seeds.
3. 3. Steam the potatoes for about 10 min. Add in the cucumbers and steam for3 min more. Don't overcook.
4. 4. Heat the oil in a large saucepan and add in the potatoes, cucumbers, salt, pepper, and lemon juice. Toss, heat for 30 seconds, and serve. -Or possibly- Omit oil. Season potatoes and cucumbers with salt, pepper and lemon juice.
5. Serve.
6. POTATOES: fingerlings, Yukon golds, sweet (not yam), Peruvian Blue. Pat's
7. Variation: Remove 4 strips of the peel from cucumber. Then cut into fourthsthrough the exposed strips. Cut into 2 to 2-1/2 inch fingers.
8. Menu for Four* Salmon (7)* Fennel and Yogurt Sauce (20)* Steamed Parsleyed Potatoes with Cucumbers (15) [ 357.6 CALS, 6.1 G FAT (15.2% CFF)
9. Cooking in Europe".
10. fat,