Cucumbers in Sour Cream

Today was an incredibly warm and sunny day. It must have been about 60 degrees–abolutely phenomenal! Some people were walking around in shorts and sleeveless tops! After dropping off Emily at the Opera for choir practice, I ended up walking around downtown with the mother of one of her fellow singers and raked up about 5 miles on my pedometer. It was a good walking day. :)

In the evening, Dan felt like grilling, so we got some chicken drumsticks to throw on the grill. As a side dish, I suggested cool cucumber salad, and Dan immediately liked the idea.

Now I remember my mom often making an incredibly tasty cucumber salad in the summertime that was drenched in a delicious, creamy white sour cream sauce. It was usually my job to wash and slice the cucumbers on a mandoline and she mixed the sour cream dressing and folded all ingredients together. I do not have my mom's recipe, but a few years ago, I obtained Dan's mom's recipe and I swear it tastes just like my mom's. Just as Sweden and Germany are not that far from each other, Swedish and German tastes are pretty close, too, I think. In any case, cucumber salad is what I made tonight to accompany Dan's chicken drummies. And here's the cherished recipe:

Grandma Dot's Cucumbers in Sour Cream

Ingredients:

3 medium cucumbers, peeled and thinly sliced (if organic, you can leave the skin on)

1 cup dairy sour cream

1/4 to 1/2 cup chopped green onions (red onion is a nice substitute)

2 Tbsp. white vinegar (white champagne vinegar is delicious, too!)

3/4 tsp. sugar

1/2 tsp. kosher salt

freshly ground black pepper to taste

Preparation:

Thinly slice cucumbers on a mandoline or with a knife and mix with the dressing, comprised of the rest of the ingredients. Mix well and let rest for at least 30 minutes before serving. If you only serve four for dinner, there may be leftovers, but this salad keeps well for at least another day or two.