Gurkensalat (German Cucumber Salad)

Using a mandoline, thinly slice 2 cucumbers. Arrange the cucumber slices in a single layer on paper towels or a clean kitchen towel. Sprinkle with ¼ teaspoon salt; let stand until the cucumbers release some of their moisture and look glossy, about 15 minutes.

Meanwhile, whisk ¼ cup sour cream, 3 tablespoons yogurt, 1½ tablespoons cider vinegar, 1 tablespoon dill, the remaining ¼ teaspoon salt and ½ teaspoon pepper together in a large serving bowl until smooth. Refrigerate until ready to use.

Pat the cucumbers dry with clean paper towels or a clean kitchen towel. Add the cucumbers to the dressing and toss to coat evenly.

Garnish with additional dill and pepper, if desired. Serve immediately.