Creamy Cucumber Salad
Ingredients
2 large cucumbers, thinly sliced
½ small red onion, thinly sliced
½ cup sour cream
2 tablespoons mayonnaise
1 tablespoon white vinegar or fresh lemon juice
1 teaspoon granulated sugar (optional)
1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
½ teaspoon garlic powder
Salt, to taste
Freshly ground black pepper, to taste
Instructions
Wash and thinly slice the cucumbers. If using large cucumbers with tough seeds, remove the seeds first.
Place the cucumber slices in a colander, sprinkle lightly with salt, and let them sit for 20–30 minutes to release excess moisture. Pat dry with paper towels.
In a large bowl, whisk together the sour cream, mayonnaise, vinegar (or lemon juice), sugar, dill, garlic powder, salt, and black pepper until smooth.
Add the cucumbers and red onion to the dressing and toss gently until evenly coated.
Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Stir gently before serving and garnish with extra fresh dill if desired.
Tips
For extra crunch, add sliced radishes or chopped celery.
For a lighter version, substitute plain Greek yogurt for the sour cream.
This salad is best enjoyed the day it’s made but can be refrigerated for up to 2 days.
