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.

Yield: Makes about 4 cups; 12 servings
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Nutritional Information

Amount per serving
  • Calories: 45
  • Calories from fat: 53%
  • Protein: 2.2g
  • Fat: 2.7g
  • Saturated fat: 1.2g
  • Carbohydrate: 3g
  • Fiber: 0.8g
  • Sodium: 127mg
  • Cholesterol: 56mg


  • 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. 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. 2. Separate egg yolks and whites. Cut whites into slivers. Add to cucumber.
  3. 3. In a blender or food processor, combine yolks, sour cream, vinegar, mustard, sugar, and pepper; whirl until smooth.
  4. 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.
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