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Sour Cream Cucumber Salad





Yields
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)
Step 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.

Step 2
2

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

Step 3
3

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

Step 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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 45Calories from Fat 53
% Daily Value *
Total Fat 2.7g5%

Saturated Fat 1.2g6%
Cholesterol 56mg19%
Sodium 127mg6%
Total Carbohydrate 3g1%

Dietary Fiber 0.8g4%
Protein 2.2g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.