Crisp English cucumbers get salted and drained until perfectly crunchy, then tossed with fresh chives and a creamy, tangy dressing built from smoked paprika, mustard powder, and a mix of dried dill and parsley. The result is a cool, herby ranch-style coating that clings to every slice without weighing it down. A fresh scatter of dill on top adds one more layer of brightness right before serving. It's a fast, no-cook side that comes together in minutes and holds up well whether you serve it right away or let it chill briefly to let the flavors meld. This one's an easy, crowd-pleasing pick for a vegetarian spread, from backyard cookouts to weeknight dinners alongside anything off the grill.
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Place the sliced cucumbers in a colander set over the sink, toss with the kosher salt, and let stand for 10ā15 minutes until the cucumbers have released some of their liquid. Pat dry with paper towels.
In a small bowl, whisk together the sour cream, mayonnaise, garlic-infused oil, white wine vinegar, dried dill, dried parsley, seasoning salt, smoked paprika, black pepper, and mustard powder until smooth and uniform.
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