Creamy Cucumber Salad Recipe

A refreshing and tangy creamy cucumber salad, perfect for picnics, barbecues, or as a light side dish.

Ingredients:

• 2 large cucumbers (English or regular), thinly sliced or diced
• 1/2 red onion, thinly sliced or finely chopped
• 1/2 cup sour cream or Greek yogurt (for a lighter option)
• 1/4 cup mayonnaise
• 2 tablespoons white vinegar or apple cider vinegar
• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
• 1 teaspoon sugar (optional, to balance the tang)
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)

Instructions:

1. Prepare the Cucumbers:
   • If using regular cucumbers, you may want to peel them and remove the seeds to prevent excess water in the salad. English cucumbers usually don’t require this step.
   • Slice the cucumbers thinly or dice them into bite-sized pieces. Place them in a large mixing bowl.
2. Add the Onion:
   • Add the thinly sliced or finely chopped red onion to the bowl with the cucumbers.
3. Make the Dressing:
   • In a separate small bowl, combine the sour cream (or Greek yogurt), mayonnaise, vinegar, dill, sugar (if using), salt, and pepper.
   • Whisk the ingredients together until the dressing is smooth and creamy.
4. Combine and Chill:
   • Pour the dressing over the cucumbers and onions.
   • Gently toss the salad to ensure the cucumbers and onions are evenly coated with the dressing.
   • Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld and the salad to chill. Chilling it for an hour or two is even better.
5. Serve:
   • Before serving, give the salad another gentle toss.
   • Taste and adjust the seasoning if necessary.
   • Enjoy!