What makes this German cucumber salad so delicious? The secret's in the pudding, or in this case, in the dressing.
You will find out as soon as you eat it! I can guarantee that even your kids will love it.
My grandmother used to make German cucumber salad when we were kids almost every day in summer and I hated it. I swore never to eat it again, once I was grown up.
Well, let me tell you something: I changed my mind! As soon as I found out, that she always put sugar into the dressing (and a lot), it was easy to change the salad dressing recipe and voilá: now I love my cucumber salad.
On the picture you can see that I leave the skins on the cucumbers, which has two reasons:
Maybe the second reason is even more important for us busy working moms.
But (there had to be a but, right?) eat the skin only when you use organic fruits and veggies. Otherwise there will be lots of chemical residues and pesticides and whatever other stuff you don't want to put into your body in the skin.
Peeling the skin can remove more than 80% of the residues found in non-organic veggies.
As always, the recipe has a minimum of ingredients. 2 main ingredients plus spices. The dill is essential for the taste, whereas pepper can be omitted.
1 organic cucumber
1/2 medium onion (optional)
1/2 cup sour cream
2 tablespoons vinegar (I like white vine vinegar)
1 teaspoon dried dill
salt and pepper
How to Make the Salad:
You can serve the German cucumber salad immediately, but you can also refrigerate it for up to 3 days. I think it tastes much better after one or two days, because by then the cucumbers are soaked up with the dressing.
Serves 4 as a side dish or 1 as a main dish
Extra time saving tip: Make at least triple of what you need and have the salad ready for the next two days.
Variation: with Oil and Vinegar
You can also make the salad with an easy oil and vinegar dressing for a change. Make sure to use white vinegar, not because of the taste, but because of the looks. Dark vinegar just doesn't look good on the cucumbers.