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.

How to Make It

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.

Ingredients

 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)

Directions

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.

Sour Cream Cucumber Salad

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