Ingredients
Scale
- 3 large cucumbers, thinly sliced
- 1/2 cup sour cream
- 2 tablespoons white vinegar
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill, chopped
- 1 tablespoon sugar
- Salt and pepper to taste
- Optional: 1/2 red onion, thinly sliced
I still hear Mama Lou’s advice ringing in my ears: “Always taste as you go, Sofia. The cucumbers might need a pinch more salt or a splash more vinegar.” Feel free to substitute the sour cream with Greek yogurt for a lighter version.
Instructions
- Begin by peeling and slicing the cucumbers thinly. I like to use a mandoline for even slices, just as Mama Lou taught me.
- In a large bowl, whisk together the sour cream, white vinegar, lemon juice, and sugar until smooth.
- Add the chopped dill, and season with salt and pepper to taste. Remember, it’s the dill that brings the signature flavor of this salad.
- Gently fold in the sliced cucumbers (and red onions if using), ensuring each slice is well coated with the dressing.
- Let the salad sit in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld beautifully, as Mama Lou always insisted.
Mama Lou’s little secret was letting the salad rest for a while. “Patience, Sofia,” she would say, teaching me that the best flavors develop over time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
