Cucumber Salad with Mustard Dressing

german salad milk/cream mustard side marinate no-cook vegetarian yogurt wheat/gluten-free cucumber oktoberfest chill dill pescatarian peanut free tree nut free soy free no sugar added kosher

Jean Anderson

Makes 6 to 8 servings

Source

Ingredients

1 cup half-and-half

1/2 cup plain low-fat yogurt

2 tablespoons Dijon mustard

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 cup moderately finely snipped fresh dill

1 1/4 pounds Kirby cucumbers, peeled and thinly sliced

Method

Whisk the half-and-half, yogurt, mustard, salt, pepper, and dill in a large bowl until creamy. Taste for mustard and add a bit more, if needed; there should be a distinct mustard flavor, but take care not to add so much that you overpower the flavor of the cucumbers. Add the cucumbers to the bowl and toss well to mix. Cover with plastic wrap and refrigerate at least 4 hours before serving, or better yet, chill overnight.