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Cucumbers with Sour Cream Dressing

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The tea room was once a staple of the Atlanta dining scene. Now, there is only Mary Mac’s Tea Room, where comfort foot reigns supreme. In addition to pouring gallons of sweet tea, you can get everything from Country Ham with Redeye Gravy to Creamed Fresh Corn. The recipes have all be collected in the new cookbook, “Mary Mac’s Tea Room” (Andrews McMeel Publishing, $27.99) by John Ferrell.

One of the tea room’s hit side dishes is its cucumber salad. This version is definitely a Southern creation with all its sugar. But it’s not necessary, unless you absolutely want it.

Cucumbers with Sour Cream Dressing

2 medium cucumbers, peeled and sliced into rounds
1 large sweet onion, sliced into rings and separated
¼ cup sugar, divided use
¼ teaspoon salt
1/8 teaspoon freshly ground pepper
½ cup mayonnaise
2 tablespoons white vinegar
3 tablespoons whole milk

Place the cucumbers in a large bowl. Add the onion. Add 1 tablespoon of the sugar, the salt, and pepper and toss to combine. In a separate bowl, combine the mayonnaise, the remaining 3 tablespoons sugar, the vinegar and milk. Pour the dressing over the cucumber mixture and toss to coat. Chill for at least 1 hour before serving.

Makes 4 servings.

From “Mary Mac’s Tea Room” by John Ferrell

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2 Responses to “Cucumbers with Sour Cream Dressing”

  1. Pingo says:

    Sour cream dressing? Where is the sour cream?