Creamy Cucumber Salad (Gurkensalat)

I love cucumbers.  Anytime, anywhere, anyway they are prepared.  Peel a Lebanese cucumber, slice in quarters lengthwise, sprinkle with some kosher salt and you have the perfect snack.  You can slice them in rounds and serve them with dip, cut them in matchsticks and stuff into sandwiches for a bit of crunch or just eat them on their own on a hot summer day.

I have many cucumber salad recipes hidden up my sleeve which I will share with you over the next while but I will start with my favourite one.  My Gammy's german-style creamy cucumber salad.  It was a staple at my childhood family dinner table growing up and has become a staple at my own family dinners.  This salad is a great combination of creaminess, crunchiness, sweetness and savouriness - it hits all the right notes!

For the salad

2 English cucumbers, peeled and thinly sliced

1/2 cup sour cream

1 Tbsp lemon juice

1 Tbsp sugar

1 small onion, finely diced

1 Tbsp chopped dill

1/4 tsp salt

Place cucumbers in a bowl or colander with several ice cubes.  Sprinkle a bit of salt over them. Let rest for 30 minutes.

Meanwhile, in a medium bowl, mix together sour cream, lemon juice, sugar, onion, dill and salt.

When cucumbers are finished resting, drain liquid and pat cucumbers dry with paper towel.  The more moisture you can remove from the cucumbers the better the sauce will be.  Toss the cucumbers in the sour cream mixture and mix well to combine. Adjust seasoning to taste.