This tangy cucumber salad with sour cream makes for a deliciously creamy and refreshing vegetable holiday side dish or summer salad.
Place cucumber slices in a container and cover with cold water. Refrigerate 4 hours to overnight.
Whisk sour cream, sugar, vinegar, and salt together in a large bowl until sugar dissolves.
Drain cucumbers well and pat dry with paper towels. Add cucumbers to sour cream dressing and toss to coat.