Parsley Potatoes With Cucumbers

• 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

1. For an attractive touch, use a paring knife to remove a thin band of skin around the middle of each potato.
2. Leave the rest of the skin intact.
3. Wash the potatoes and put them in a saucepan with water to cover.
4. Add salt and bring to a boil.
5. Simmer 20 minutes.
6. Meanwhile, trim off the ends of the cucumbers and cut them into 1 1/2-inch lengths.
7. Quarter each section lengthwise.
8. With a paring knife carefully cut away the skin and remove the seeds, leaving only the flesh.
9. After the potatoes have cooked for 17 minutes add the cucumbers.
10. Bring to a simmer and cook for 3 minutes more or until cooked.
11. Drain the potatoes and cucumbers.
12. Return the potatoes and cucumbers to the saucepan and add the butter and shallots.
13. Cook and stir for 1 minutes over low heat.
14. Add the parsley, salt and pepper.
15. Toss well and serve hot.

red new potatoes, salt, cucumbers, butter, shallots, parsley, freshly ground pepper

Taken from cooking.nytimes.com/recipes/7339 (may not work)