A refreshing and creamy cucumber salad is perfect served with fish or eaten alone! Refreshing summer side dish.

Here’s the creamy cousin to my Cucumber Dill Salad I posted a couple of weeks ago.

I got on a kick with these salads because I haven’t had either in so long and was re-introduced to the regular brined variety by my friend Lori, who served it at a picnic.

Perfect with salmon

This recipe comes from Chow who had the best rendition of the dressing–pretty close to the one I remembered from the German delis in NYC.

I only made slight alterations–such as using champagne vinegar instead of white wine and I used a mix of chives and dill, going heavier on the chives than the dill.

In the recipe, I gave an even split between the two herbs, but you can use all chives or all dill, according to your taste, or mix them. Mixing them gives a wonderful depth of flavor. Add more if you like the salad very herby.

I ate this as a side to baked salmon and it was superb.

Print Recipe Add to Recipe Box Go to Collections

Creamy Cucumber Salad

A refreshing and creamy cucumber salad is perfect served with fish or eaten alone! Refreshing summer side dish.

Prep Time10 minutes mins

Total Time10 minutes mins

Course: salads

Cuisine: American

Keyword: cucumber salad

Servings: 4 -6

Calories: 69kcal

Author: Judith Hannemann

Ingredients

• 1 large seedless European cucumber
• 3/4 tsp kosher salt divided
• 1/2 cup sour cream
• 1 tbsp snipped fresh chives
• 1 tbsp snipped fresh dill weed*
• 1 tbsp champagne or white wine vinegar
• 1/4 tsp black pepper

Instructions

• *1/4 tsp of dried dill may be subbed for the fresh. If you prefer, omit the dill and use 2 tbs snipped fresh chives.
• Slice cucumbers about 1/8-inch thick. Place them in a colander or fine mesh strainer over a bowl and sprinkle with 1/2 tsp of the salt. Using your hands, mix them well so the salt gets distributed. Let them sit for 1 hour.
• Using paper towels, place cucumber slices in single rows across. Place more paper towels on top of the slices. Press to absorb water. You need to get them as dry as you can so the dressing will stick to the cucumbers. Dry the bowl that was under the cucumbers and place dried cucumber slices in it.
• In a separate bowl, mix the sour cream, vinegar, dill, chives, pepper and remaining salt. Mix well and pour over cucumber slices, mixing well to coat.
• This is best served as soon as you make it, but it can be kept for up to 24 hours in the fridge (although some remaining water may seep out of the cucumbers, but it doesn't affect the taste).

Nutrition

Serving: 1person | Calories: 69kcal | Carbohydrates: 4g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 461mg | Potassium: 151mg | Fiber: 1g | Sugar: 2g | Vitamin A: 291IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 1mg

Creamy Cucumber Salad

Copyright © Judith Hannemann aka The Midnight Baker 2015. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

Follow The Midnight Baker’s board The Midnight Baker on Pinterest.

The post Creamy Cucumber Salad appeared first on The Midnight Baker.