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Serve chilled as a refreshing side dish alongside grilled meats or sandwiches.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Stir gently before serving if stored, as dressing may settle.
Variations:
Add fresh herbs such as dill or parsley for an aromatic twist.
Substitute mayonnaise with Greek yogurt for a lighter, tangier dressing.
Include sliced radishes or bell peppers for extra crunch and color.
Use apple cider vinegar instead of regular vinegar for a more robust flavor.
FAQ:
Q: Can I prepare this salad in advance?
Yes, it’s best when chilled for at least 15 minutes, and it can be made a few hours ahead.
Q: How do I keep the cucumbers from becoming soggy?
Use firm cucumbers and slice them thinly. Draining excess moisture or salting and rinsing the cucumbers before mixing helps maintain crispness.
Q: Can I omit the eggs?
Certainly, the salad is delicious without eggs and works well as a vegan-friendly option if you also substitute the mayonnaise.
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