Creamy cucumber salad is a dish I grew up with; it brings back memories of dinners at my Grandma’s house or any time there was a BBQ. The combination of crisp cucumbers, tangy vinegar, and creamy dressing created a perfect balance of flavors. These moments are etched in my mind, and making the salad today always transports me back to those joyful, sun-drenched afternoons filled with laughter, love, and mouth-watering food.

Prep Time: 5 minutes

Cook Time: 0

Serves: 6-8

Ingredients:

2 English cucumber, sliced

1/3 C. sliced onion, optional

Dressing:

1/2 C. Sour cream or plain greek yogurt

3 T. Mayonnaise

1/2 – 1 tsp. Minced garlic

2 tsp Dried dill, use fresh if you have it (about 2 tablespoons or more).

2 T.  White wine vinegar

1/2 tsp. Granulated sugar, optional

Salt and pepper to taste

What to do :

In a large bowl, whisk the sour cream, mayonnaise, garlic, dill, vinegar, sugar if using.

Add the cucumbers and onions if using and gently toss well to coat.

Refrigerate for 1 hour before serving so the flavors can blend.

Taste and season with salt and pepper and sprinkle with additional dill if desired.

Christina’s Notes:

If you want to get ahead, slice the cucumbers and onions, if you’re using them, and keep them separate from the dressing in an airtight container. Mix them together an hour before serving. That way, they won’t get so watery.

Creamy cucumber salad will last up to 2 to 3 days in the fridge. Drain any juices before serving, and add a little bit of extra sour cream or yogurt if needed.