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Sour Cream Cucumber Salad

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


  • 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)

Nutrition 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

How to Make It

  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.