Sour Cream Cucumber Salad

I am a cucumber fan.  I will peel, slice and eat a whole cucumber while watching TV in the evening.  Or eat  one for lunch.  I might go as far as to say I prefer a cucumber over chocolate.  Sometimes.  If we’re talking Special K bars, then they come before cucumbers of course.  Special K bars are my kryptonite.  Cucumbers are much healthier and quick to make up as a side dish!

I like to peel cucumbers and throw them into a container with milk, mayo and vinegar with a sprinkling of dill, salt and pepper and let them ferment a few hours.  It makes a nice side dish for dinner.  I was looking to do that the other night when I decided to find a recipe that maybe included sour cream.  I have no idea how I ended up with 4 cartons of sour cream in various places in my fridge, but they needed to be used, pronto.

The recipe on Cookbook Bites was simple.  It was basically my usual recipe minus the milk, plus the sour cream.  I’d see how it changed out our usual go-to cucumber salad.  How could you go wrong with sour cream?  (I’m also a sour cream fan)

Peel, halve and slice cucumbers

I peeled the three cucumbers I had in the fridge, cut then in half the long way and sliced them into a container.  The recipe called for 2 cucumbers but didn’t designate size.  My cukes were fairly large so I was guessing.  I could always add another half recipe of the cream sauce if it seemed too dry.

Slice onions thinly

I cut a small white onion in half and sliced it very thin then added it to the bowl of cucumbers.

Measure dressing ingredients into a bowl

I measured the sour cream, mayo, apple cider vinegar, dried dill and black pepper into a container.  Odd, no salt was listed.  I whisked the dressing until it was mixed well.  I was still hesitant about the lack of salt, even after tasting the dressing.  I added about 1/2 teaspoon of salt and was happy with the flavors.

Whisk dressing until smooth

The cucumbers were in a container that was too small, so I put them into a larger bowl before pouring the dressing over the slices of cucumber and onion.  I stirred well until all of the slices were coated with dressing and found they were a good balance.  No more dressing was needed because of the addition of another cucumber.

Pour dressing over cucumbers and onions and stir to coat

I put a lid on the container and set it in the fridge for 2 hours until dinner.

Wow, we loved the cucumber salad.  The richness of the sour cream made a huge difference in the texture and flavor!  My P.S. (Princely Spouse) said it was the best one I’d ever made.  I think sour cream will be in our new go-to cucumber salad!  And leftover, with additional hours to marinade in the fridge, it was still an amazing salad.  Not as crisp, but still delish!

Sour Cream Cucumber Salad

I am so glad I found this recipe, and particularly because it is from a Minnesotan!  I’m always excited to try regional recipes from one of my home states!  And this recipe is probably intended to be low salt.  I did add that 1/2 teaspoon but with the tang and flavors here you might not miss salt if you left it out.

Sour Cream Cucumber Salad

3 large cucumbers; peeled, halved and sliced
1 small onion; halved and sliced very thinly
1 cup sour cream
1/2 cup mayonnaise
6 tablespoons apple cider vinegar (1/4 cup + 2 tablespoons)
2 teaspoons dried dill
1/2 teaspoon salt
1/2 teaspoon black pepper

Add cucumbers and onions to a large bowl.  Whisk together remaining ingredients and pour over vegetables.  Stir well and refrigerate at least 2 hours.

Serves 6 as a side

Adapted from Cookbook Bites