Cucumber Salad with Sour Cream Sauce

by Editorial Staff

Summary

Prep Time	5 mins
Total Time	2 hrs 5 mins
Course	Salad
Cuisine	European
Servings (Default: 2)

Ingredients

1 cucumber (s)
1 teaspoon, leveled salt
0.5 teaspoon ½ pepper, white

For the dressing:

1 cup sour cream, approx. 200 g
1 tablespoon, heaped dill, frozen
0.5 ½ lemon (s), juice it
0.5 teaspoon ½ garlic powder
0.5 tablespoon ½ vinegar, e.g. herb vinegar
0.5 tablespoon ½ thyme

Instructions

Peel the cucumber with a peeler and cut into small cubes. Season with salt and pepper.
Squeeze half a lemon and mix with the sour cream and the remaining ingredients in a separate bowl.
I prefer to use a herb vinegar and white pepper instead of black pepper, but it also tastes good with other things. If you use a slightly stronger vinegar, it is better to use a little less of it.
Then add the cucumber cubes to the cream sauce and stir well.
I usually let the salad sit in the fridge for a few hours, but this is not absolutely necessary.
Goes well with fish, baguettes or potatoes.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.