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gurkensalat (german cucumber salad)
2 large cucumbers, sliced thin
1/2 onion, sliced thin (optional)
1 teaspoon salt
1/2 cup sour cream
2 tablespoons white sugar
2 tablespoons white vinegar
1 teaspoon dried dill
1 teaspoon dried parsley
1 teaspoon paprika
Spread cucumbers and onion on a platter; season with salt and let rest for 30 minutes. Squeeze excess moisture from cucumbers.
Stir sour cream, sugar, vinegar, dill, and parsley together in a large bowl.
Fold cucumber and onion slices into the sour cream mixture.
Refrigerate 8 hours to over night; garnish with paprika to serve.
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