Steamed Parsleyed Potatoes With Cucumbers

• 8 small red-skinned potatoes, about 3/4 pound
• 2 large firm cucumbers, washed
• 1 tablespoon butter
• 2 tablespoons finely chopped Italian or flat parsley
• Salt and freshly ground pepper to taste
• Juice of 1/2 lemon

1. Using a sharp knife, cut the potatoes in half and peel some skin off, leaving a band in the center for color.
2. Trim off the ends of the cucumber and remove the skin.
3. Cut the cucumbers into 2-inch rounds.
4. Quarter each slice lengthwise and remove the seeds.
5. Put the potatoes in the rack of a steamer over boiling water and steam for 10 minutes.
6. Add the cucumbers and steam for 3 minutes more.
7. Do not overcook.
8. Heat the butter in a saucepan and add the potatoes, cucumbers, parsley, salt and pepper.
9. Add the lemon juice and toss.
10. Heat for 30 seconds.

potatoes, cucumbers, butter, italian, salt, lemon

Taken from cooking.nytimes.com/recipes/1653 (may not work)