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.
2cucumbersEnglish or slicing variety
1Tbspvinegar or dill pickle juice
1/2Tbspfinely chopped borageoptional
salt and pepper to taste
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.
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.
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.