How to make it

  • Wash cukes, peel, and slice them and onions thin. Mix sauce and pour over and mix gently. Refrigerate for a few hours and serve. Keeps several days.

Reviews & Comments 3

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    " It was excellent "
    CherylsCookingNow ate it and said...
    This was very good. I don't care for parsley so I left that out. Very good even the next day. Thank you for sharing this Sassy.
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  • mommyluvs2cook 1 year ago
    CherylsCookingNow's IMI II review Sour Cream Cucumber Salad
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  • NPMarie 3 years ago
    Sounds delish!
    Please add this recipe to the "I Made It" group when you get a chance:) Thank you:) Marie
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  • mommyluvs2cook 3 years ago Was this review helpful? Yes Flag
    " It was excellent "
    DIZ3 ate it and said...
    Classic and true. Nothing tastes better than cucumbers smothered in a creamy dressing. You know, the kind your grandma used to make that was so sweet and creamy. I made this exclusively for hubby who gladly ate it with a big smile and gave it 2 thumbs up. I didn’t peel the cucumbers all the way because he likes the peel and I like the color presentation of a stripped cuke. I only used a scant amount of parsley because I didn’t have enough fresh and the idea of dried did not appeal to me at the time, but I’m sure dried is what you are supposed to use. Either way, nothing can take away the sweet, creamy goodness of this recipe. Thanks Sassyoldlady for sharing such a classic.
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