A refreshing and creamy cucumber salad with a tangy dressing, perfect for summer gatherings.
Peel the cucumbers and slice them thinly using a knife or mandolin.
Using a mandolin ensures even slices, which helps with consistent texture.
Place the cucumber slices in a colander and sprinkle with half of the salt. Let them sit for 20 minutes to release excess water.
Draining the cucumbers prevents the salad from becoming watery.
In a mixing bowl, combine the sour cream, vinegar, remaining salt, pepper, dill, and half of the chives to create the dressing.
Whisk the dressing thoroughly to ensure all ingredients are well combined.
Mix the drained cucumbers with the dressing in the mixing bowl.
Gently toss the cucumbers to avoid breaking the slices.
Garnish with the remaining chives and refrigerate for 2-3 hours before serving.
Chilling the salad enhances the flavors and makes it more refreshing.
