Cucumber-Dill Salad

Don’t be tempted to throw this together just before serving; a couple of hours rest time is essential for full flavor.


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1 ½ unpeeled English cucumbers, sliced thin*
½ cup minced scallions, white parts only
1 1/2 cups sour cream
4 tablespoons rice vinegar
2+ teaspoons dried dill weed
3/4 teaspoon salt
1/2 teaspoon freshly ground black peper
*English cucumbers are long, with tender, un-waxed skins that are pleasant to eat. American cucumbers can be substituted, but you must peel them first.
  1. Place the sliced cucumbers in a spacious bowl and set aside.
  2. Mix the scallions, sour cream, vinegar, dill weed, salt, and pepper in a bowl. Pour over the cucumbers and mix well.
  3. Cover and refrigerate for two to three hours to develop the flavors.



Preparation Time: 
10 minutes plus two to three hours downtime.