Creamy Cucumber Salad
Creamy Cucumber Salad came from a German food blog, and it does remind us of salads served at a meals-included Munich hotel during a stay long ago. Goes great with fish or in a smorgasbord-type setting. We’ve drastically cut back on the sour cream because the cucumbers throw off plenty of liquid on their own. Makes 4-6 appetizer servings.
2 large cucumbers, peeled, sliced in half lengthwise and seeded; or 4 seedless Persian cucumbers
1 T minced yellow onion
½ c sour cream
1 t Kosher salt
1 T white vinegar
1 t dried dill weed or 1 T fresh dill weed, finely chopped
¼ t sugar
Pinch of black pepper
Method: slice the cucumber into ½ inch slices and mix with the chopped onions. Mix all remaining ingredients except sour cream and let them hydrate for a few minutes, then add to the sour ream and mix to a uniform consistency. Mix in the cucumber slices and refrigerate 6 hours or longer before serving. Creamy Cucumber Salad will keep for a couple of days in your refrigerator and tastes even better the next day.
