This creamy cucumber salad is a classic German style "Gurkensalat" that uses sour cream, vinegar and dill. It's especially good with potatoes to soak up the sauce.
Prep Time30 minutesmins
Course: Salad
Cuisine: German
Keyword: creamy salad dressing, cucumber, garden salad, no lettuce salad
Servings: 4
Calories: 104kcal
Author: Getty Stewart
Ingredients
2cucumbersEnglish or slicing variety
1tspsalt
1/2cupsour cream
1Tbspmayonnaise
1Tbspvinegar or dill pickle juice
2Tbspchopped dill
1Tbspchopped chives
1/2Tbspfinely chopped borageoptional
salt and pepper to taste
Instructions
Salting Cucumbers to Draw out Water
Wash and peel slicing cucumbers. The peel on English cucumbers is more tender and can be left on or partially peeled.
Slice cucumbers into thin, even slices - a mandolin really helps.
Mix sliced cucumbers and 1 tsp salt in large bowl for 30 minutes to draw out the moisture.
Dressing
Meanwhile mix remaining ingredients in a small bowl (except salt and pepper). (Instead of vinegar, you can use the brine from a jar of dill pickles).
Drain liquid from cucumbers and add the dressing.
Taste and adjust seasoning with salt and pepper.
The dressing should generously coat the cucumber slices. Leftovers can be refrigerated. Some liquid may separate in the fridge, just stir everything back together again.
Notes
If you're in a hurry, you do not need to let cucumbers rest in salt, but be prepared for the sauce to get quite runny after an hour or so. Borage may be difficult to find in grocery stores, but it's a favorite in home gardens because of its pretty blue flowers and fuzzy, slightly prickly leaves. It has a peppery cucumber flavor that goes well with cucumber dishes like this one.