A few weeks ago I spotted a recipe for Cucumber Salad that I knew I had to make. We have made cucumber salad a few times on the blog already and we love them all.
I used three large cucumbers for my salad. Do note that after the prepared salad chills in the fridge, it will let off a bit of liquid from the cucumbers. This makes the sour cream sauce much more thin and light. If you don’t prefer that, then serve this immediately after you prepare it. Enjoy!
Makes 6-8 servings
- 3-4 cucumbers
- 1 cup sour cream
- 2 tablespoons vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon dried dill
- Peel cucumbers and slice thin. Place in medium mixing bowl.
- In small bowl, stir together all other ingredients.
- Pour over cucumbers and stir to coat. Serve immediately or cover and refrigerate.
Recipe from Southern Plate.