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Cucumber salad with sour cream

Creamy Cucumber Salad


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  • Author: Sonja Overhiser
  • Prep Time: 1 hour
  • Cook Time: 0 minutes
  • Total Time: 1 hour
  • Yield: 6 1x

Description

This creamy cucumber salad is perfect for barbecues and picnics, a refreshing mix of tangy and salty sliced cucumbers and a sour cream sauce. 


Ingredients

Scale
  • 2 medium shallots
  • 1/2 cup sour cream
  • 2 tablespoons white vinegar
  • 1 teaspoon dried dill (or 2 tablespoons fresh)
  • 1 garlic clove, grated
  • 1/2 teaspoon kosher salt, plus more for sprinkling
  • Fresh ground black pepper
  • 2 large English cucumbers (2 pounds), or peeled standard cucumbers

Instructions

  1. Thinly slice the shallots. In a small container, stir together the sour cream, white vinegar, dried dill, grated garlic clove, kosher salt, and black pepper. Cover and refrigerate for 1 hour.
  2. Meanwhile, thinly slice cucumbers and place them in a colander (if using standard cucumber, peel them first; English cucumbers don’t need to be peeled). Toss the slices with several larger pinches of kosher salt and rest 45 minutes. Remove them from the colander and pat them dry.
  3. When ready to serve, gently stir together the cucumbers and dressing (don’t stir too vigorously or it will cause bubbles). Serve immediately or refrigerate up to 2 hours; it gets watery if you refrigerate for too long with the sauce. If you’d like to prepare it in advance, refrigerate the components separately until serving.
  • Category: Salad
  • Method: Raw
  • Cuisine: Salad

Keywords: Cucumber Recipes, Cucumber Salad, Creamy Cucumber Salad