Growing up, cucumber salad involved cucumbers, chopped red or white onion and some fresh diced tomato, mixed with a little oil, vinegar and dried Italian seasoning.  Delicious, sure--but I swear I think my fam thought that’s the only way to make it.  It wasn’t until I was an adult living on my own did I stumble across this odd sounding combo and had to try it.  Who knew mixing cucumbers with sour cream, vinegar and sugar would make for such a tasty cucumber salad?

Creamy Cucumber Salad

A Couple Of Things To Note:

• Feel free to substitute full-fat sour cream for a light or low-fat version.
• Try a different vinegar in place of red wine vinegar if you’d like.  I bet tarragon vinegar would be delish.
• Play around with the amounts of vinegar, dill and sugar to your liking.  Start off with the recommended amounts in the recipe, and add more as you go, if you’d like.
• I don’t recommend swapping out the white sugar for a sugar substitute.  I've never tried it, but I’d be concerned there may be a strange aftertaste using a different sort of sweetener. 

​Variations:

• Give a nod to Tzatziki by replacing the sour cream with plain Greek yogurt, omitting the sugar, and adding a squeeze of fresh lemon juice and a grated garlic clove.
• Add a Mexican flair by omitting the sugar, swapping out the dill for cilantro, and adding a spritz of fresh lime juice and a dash of cayenne pepper.

Depending on how tough the skin looks, I sometimes leave the peel on the cucumber.  According to food.ndtv.com, the seeds and the peel of cucumbers are a great source of beta carotene and Vitamin K, as well as insoluble fiber.  As with pretty much any veg, be sure to wash your cucumbers well before consuming the skin.
​Creamy Cucumber Salad
​This fresh cucumber salad is makes a wonderful potluck dish (especially in warmer months) and is a great accompaniment to barbeque and other grilled meats.
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