Prep 20 mins
Cook 1 hr
This is a very light, tasty salad, and not sweet like many cucumber salads. It's very refreshing with a tangy bite from the green onions. I used dried herbs, of course using less, and it was still very tasty. I got the recipe many years ago from a recipe board online, but do not remember the source. However, it was attributed to a man who made this for his guests at an inn he ran in Germany. I included slicing the vegetables in the approximate time.
- 2 medium cucumbers, peeled and sliced thin
- 4 green onions, sliced thin (both white & green parts)
- 3 small tomatoes, sliced
- 2 tablespoons fresh snipped parsley
- 1⁄4 cup sour cream
- 1⁄4 teaspoon prepared mustard
- 2 tablespoons fresh dill, minced (or 1 tsp. dried)
- 1 tablespoon white vinegar
- 1 tablespoon milk
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper
- In a bowl, combine all the salad ingredients.
- In another small bowl, mix together well all the dressing ingredients.
- Pour over the cucumber salad mixture and toss gently.
- Cover and chill for at least an hour.
WOW, how yummy. This is a recipe to keep. I overdosed the salad with the onion(white onion that I scalded) and the kids still helped me clean the bowl down to the last drop. Used ordinary cream as no sour, and had no dill, so extra parsley. Can't wait to try it with these two ingredients.
Yum! I made this as directed but used dried dill. Simple and tasty salad. Thanks for sharing. Made for Cookbook Tag.
Just like Mom and Grandma made when I was growing up!