Sour Cream Cucumber Salad

Notes: This recipe is adapted from Leda Voropaeff's Russian-American Feasts. The dressing can be made up to 1 day ahead.
Makes about 4 cups; 12 servings


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2 English cucumbers (2 lb. total)
About 1 teaspoon salt
3 hard-cooked large eggs, shelled
1/3 cup sour cream
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon sugar
1/8 teaspoon pepper
1 tablespoon chopped fresh dill or 1 teaspoon dried dill weed
Butter lettuce leaves, rinsed and crisped (optional)


1. Trim and discard cucumber ends. Cut cucumbers in half lengthwise and thinly slice. In a bowl, mix cucumbers with 1 teaspoon salt; cover and chill at least 30 minutes or up to 4 hours. Drain well and pat dry.

2. Separate egg yolks and whites. Cut whites into slivers. Add to cucumber.

3. In a blender or food processor, combine yolks, sour cream, vinegar, mustard, sugar, and pepper; whirl until smooth.

4. To serve, mix sour cream dressing and dill with cucumbers. Add salt to taste. Line a wide bowl with lettuce leaves and spoon cucumber salad onto leaves.

Created date

October 2003

Nutritional Information

Calories 45
Caloriesfromfat 53 %
Protein 2.2 g
Fat 2.7 g
Satfat 1.2 g
Carbohydrate 3 g
Fiber 0.8 g
Sodium 127 mg
Cholesterol 56 mg