Parsley Potatoes With Cucumbers

Name: Parsley Potatoes With Cucumbers
Total time: 35 min
Yield: 4 servings
Cuisine: french
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

By Pierre Franey

Total Time: 35 minutes
Rating: (0)
Comments: Read comments

Featured in: 60-Minute Gourmet

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Ingredients

Yield:4 servings

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

Ingredient Substitution Guide

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Preparation

Step 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.
Step 2
Wash the potatoes and put them in a saucepan with water to cover. Add salt and bring to a boil. Simmer 20 minutes.
Step 3
Meanwhile, trim off the ends of the cucumbers and cut them into 1½-inch lengths. Quarter each section lengthwise. With a paring knife carefully cut away the skin and remove the seeds, leaving only the flesh.
Step 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.