Cucumber Salad

I planted 2 Persian cucumber (Cucumis sativus) starts April 1st. Each plant usually yields about 5 pounds of produce, but I either have had perfect weather or perfect soil for these plants as everyday I am picking the fruit. Yes, cucumbers are a fruit but are usually treated and eaten as a vegetable.

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My mother was a great cook. I remember having cucumber salad at every summer picnic or outdoor lunch. This recipe reminds me of growing up in the midwest and of my mother.

1/3 cup sour cream or yoghurt (I use sour cream)

1/2 teaspoon dijon mustard

1 tablespoon white vinegar

1 tablespoon milk

1/4 teaspoon salt

1/4 teaspoon cracked black pepper

2 tablespoons fresh chopped dill

2 cups thinly sliced cucumbers. (I used Persian out of my garden)

1/2 cup thinly sliced yellow onion

Serves 4

Whisk together sour cream, mustard, vinegar, milk, salt, pepper and dill until well combined. Add sliced cucumbers and onions and stir gently to coat. Cover and refrigerate for about an hour before serving. Delicious!

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