Instructions: 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 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 minutes. Add the cucumbers and steam for
3 minutes more. Do not overcook.

4. Heat the oil in a large saucepan and add the potatoes, cucumbers, salt, pepper, and lemon juice. Toss, heat for 30 seconds, and serve. -Or- Omit oil. Season potatoes and cucumbers with salt, pepper and lemon juice.

Serve.

POTATOES: fingerlings, Yukon golds, sweet (not yam), Peruvian Blue. Pats

Variation: Remove 4 strips of the peel from cucumber. Then cut into fourths
through 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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