There’s nothing quite like a fresh cucumber salad, especially when the weather is warm. It’s so crisp and crunchy, not to mention how well this veggie gets along with other vegetables. In this Pennsylvania Dutch cucumber salad they are coated in a tangy dressing and tossed with onions for a zesty flavor combination.

You can pair this salad with some tomatoes and leafy greens or serve it alone as a stand-out side dish to your main.

This recipe uses sour cream and vinegar for a flavor that’s equal parts fresh and creamy. The other flavors in this recipe come from dill, chives, black pepper, and just a hint of sweetness from a little sugar.

It’s kind of like pickles, but if they were creamy and still crunchy instead of steeped in hot liquid.

As we all know by now, the Amish have a way of making foods that are rich yet very fresh at the same time. It’s not only their baked goods and sweets, but their sides and savory dishes that make their recipes so special. Raising large families on farmed food they have lots of dishes that are both quick and tasty by necessity.

The only thing that’s even the tiniest bit finicky about this recipe is that you need to let the cut cucumbers sit with salt on them. This helps them to release some of their moisture so you don’t end up with a watery mix.

This side dish is super easy to put together which means that if you have some cukes and some sour cream on hand you can likely make this recipe just with what’s in the fridge at a moment’s notice. It’s so nice when a recipe is not only incredibly tasty, but also easy to put together, too!