I serve this refreshing and simple salad year-round because it perks up everyday meals. I think what makes it so special is the addition of dill.
- 1/2 cup sour cream
- 2 teaspoons sugar
- 1 teaspoon white vinegar
- 1 teaspoon salt
- 1/2 teaspoon dill weed
- 4 medium cucumbers, sliced
- In a large bowl, combine sour cream, sugar, vinegar, salt and dill. Add cucumbers; toss to coat. Chill for at least 30 minutes. Yield: 8-10 servings.
Originally published as Sour Cream Cucumber Salad in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p60
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