This salad has so many memories for me as a kid. I’m not sure what happened in my life that draws me to sour stuff, but this salad has it all. It’s very easy to compose and gets better with time while it sits in the fridge – perfect for me. It’s sour and lazy cooking. 🙂 – It is best if you make it ahead of time to let it sit in the fridge for at least an hour, but eating it right away works fine too.
You can easily double and triple this recipe and even adjust it to how you like it – more sweet – more sour – more dill, etc. It only takes minutes to assemble.
Ingredients:
- 1 cucumber thinly sliced – use a mandolin or a sharp knife. I prefer very thin slices, but you do you. Skin on or off, also up to you. I prefer skin on.
- 1/2 cup sour cream
- 1 tablespoon of distilled white vinegar
- 1 tsp white sugar
- 2 tsp or so of chopped dill. Fresh is best but dried works if you have the time to let it hang out.
- S&P to taste
That’s it. Put all of these ingredients in a bowl and toss well until the sour cream and vinegar get to know each other and then let it sit in the fridge – covered.
Toss before serving and taste it again to adjust any seasonings.
Note: Variations – some people like to add shaved onions and tomatoes and so do I, but I don’t always have those.
Enjoy! — xo, Mike
Can’t wait to give this a try!