Parsley Potatoes With Cucumbers
Published March 20, 1990
- Total Time
- 35 minutes
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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 analysis per serving (4 servings)
29 grams carbs; 15 milligrams cholesterol; 178 calories; 2 grams monosaturated fat; 4 grams saturated fat; 6 grams fat; 4 grams fiber; 687 milligrams sodium; 4 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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 1 ½-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.
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