Name: Creamy Cucumber Salad
Prep time: 10 min
Total time: 130 min
Ingredients: 4 medium-large cucumbers, (peeled and sliced (about 1/4-ich thick)); 1/3 cup mayo; 1/4 cup sour cream; 1/2 tsp salt; 1/2 tsp black pepper; 1 1/2 tsp sugar

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Hump day needs an easy dish that is perfect for this time of year when there is an abundance of cucumbers! This recipe for Creamy Cucumber Salad republished recipe from 2011 and I am, AGAIN, embarrassed with my old posts. I am not sure why I do this to myself….reading my old posts that is. I think someplace in my brain like it…. I enjoy laughing at myself, and try not to take myself too seriously.

For humor’s sake here is my original post:

I know this picture is not very pretty- looks can be deceiving. This is one of Ron’s favorite side dishes ever besides his precious cheese beans. I love these cucumbers. They work perfectly with a burger hot off the grill or as a light side with a stove top dinner. I sub Greek yogurt for mayo and sour cream base to give an extra protein boost. You can add any herbs you like to this dish, but I like to keep this dish simple.

It is so sad we are creeping closer and closer to fall. Good this us Wisconsin folks aren’t afraid to grill in our snowsuits.

GROAN.

But seriously, the part about Ron’s cheese beans (read: childhood favorite of french cut green beans in melted processed yellow cheese) is still true. It might slightly less true now, but it is still a strong contender in his top 5. I don’t get it. However, like most childhood family food combinations there is no rhyme or reason. For example, I love baked beans and cottage cheese served together. So delicious, and I am aware that it is also considered a weird.

Back to the cucumbers. This recipes uses mayo and sour cream to create a light creamy sauce. When you first make the cucumbers the sauce will be thicker and seasoning more pronounced. I highly recommend allowing the cucumbers to chill in the fridge for a few hours. Time in the cool fridge will allow the cucumbers and sauce to meld, and your sauce to thin so it lightly coats the cucumbers versus a heavier coating. Plus, I think this tastes better chilled than at room temperature. If you are serving these right away I would season slowly because, as I said before, the sauce will be creamier and seasoning more pronounced.

This is one of my favorite summer sides, and my kiddos love it. They see me peeling cucumbers and are excited to steal some, and get cool cucumber salad with their dinner.

We are pickle lovers in our house, and I make a variation of this salad to fill that craving as well. I add about a teaspoon of vinegar, and some chopped fresh dill to my recipe. It is tangy, creamy, and delicious. I love to serve it with anything bbq’d off from our grill as long as the sauce has a little heat and a little sweet- perfect compliment.

I love all of our summer produce, but at the same time it starts to make me sad that summer is starting to come to the end. I am still struggling with Kellen’s transition to school, but it helps to know that I am not alone in wanting to keep them to myself a little longer. The rest of out summer is going to be spent at our cottage in Door County, and the Wisconsin Dells for a family trip. All of the activities help keep my mind off of my baby becoming to big boy. Poor kid…. I will need to be sedated when he goes to college.

I am going to make a batch of these cucumbers for dinner tonight! This week I have another delightful cucumber DRINK coming at you to help use the mounds of summer produce before fall kicks in!