"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Cucumber-Sour Cream Salad Recipe

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This recipe for Cucumber-Sour Cream Salad, by , is from The Burris Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Kay Stevens

Category:
Category:

Ingredients:  
Ingredients:  
3 medium cucumbers, peeled
1/2 tsp salt
3 Tbsp sour cream
1 Tbsp white vinegar
2 tsp chopped fresh dill
1/2 tsp granulated sugar
1/8 tsp white pepper

Directions:
Directions:
Cut cucumbers lengthwise into halves. Using the tip of a teaspoon, scoop out and discard seeds. Cut cucumbers crosswise into very thin slices and transfer to a medium bowl. Sprinkle with salt, tossing well to combine. Let cucumber mixture stand at room temperature for 20 minutes. Squeeze out and discard liquid from cucumbers.

In a small bowl, combine the remaining ingredients. Pour over cucumbers and toss.

Serve immediately or cover and refrigerate until chilled.

Toss again before serving

Since this delicious salad will keep in the refrigerator for up to a week, make enough to have extra on hand for a refreshing change of pace.

Number Of Servings:
Number Of Servings:
4 servings

 

 

 

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