Creamy Cucumber Salad
The fresh dill-infused flavor of a cool creamy cucumber salad is the best way to dress up any meal on a warm summer day. It's super easy to make!
Servings 8 people
- 4 English cucumbers
- 1 cup red onions thinly sliced
- 1 cup mayonnaise
- 1 cup sour cream
- 2 tablespoons white wine vinegar
- 1/4 teaspoon sugar
- 1 1/2 teaspoons black pepper
- 1/2 cup fresh dill chopped
Place the sliced cucumbers and red onions in a bowl. Toss with 1 1/2 tablespoon salt until evenly coated. Transfer to a colander and place over a bowl.
Cover with plastic wrap and place in the fridge to drain for 4 hours or overnight. Throw out the liquid that's accumulated in the bowl.
In a mixing bowl, mix together the mayonnaise, sour cream, vinegar, sugar, black pepper, dill and 2 teaspoons salt until evenly combined.
Layout cucumbers in a single layer on a thick layer of paper towels then top them with a second layer of paper towels. Press lightly to remove any extra moisture.
Add the cucumbers to the mayonnaise mixture and toss to coat well. Cover with plastic wrap and place in the fridge for 2-4 hours to allow flavors to marry.
When ready to serve, taste for seasoning (I added 1/2 teaspoon salt and 1/2 teaspoon black pepper and tossed). Best served cold.
Serving: 1/8 of the recipe | Calories: 280kcal | Carbohydrates: 9g | Protein: 2g | Fat: 27g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 207mg | Potassium: 322mg | Fiber: 1g | Sugar: 5g | Vitamin A: 600IU | Vitamin C: 8.3mg | Calcium: 70mg | Iron: 0.8mg