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Add a photoServings: 4
Ingredients
- 8 sm red new potatoes (about 1/4-lb)
- 2 lrg cucumbers hard 1 tbsp extra virgin olive oil optional
- 2 Tbsp. Italian parsley (flatleaf), minced
- Â Â Salt and freshly grnd pepper to taste
- Â Â fresh lemon juice (1/2 lemon)
Directions
- 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. 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. Steam the potatoes for about 10 min. Add in the cucumbers and steam for3 min more. Don't overcook.
- 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.
- Serve.
- POTATOES: fingerlings, Yukon golds, sweet (not yam), Peruvian Blue. Pat's
- 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.
- 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)
- Cooking in Europe".
- fat,
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 445g | |
| Recipe makes 4 servings | |
| Calories 251 | |
| Calories from Fat 6 | 2% |
| Total Fat 0.65g | 1% |
| Saturated Fat 0.12g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 23mg | 1% |
| Potassium 1698mg | 49% |
| Total Carbs 56.51g | 15% |
| Dietary Fiber 6.6g | 22% |
| Sugars 4.86g | 3% |
| Protein 7.09g | 11% |
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