Creamy Cucumber Salad
📜 Collection: Unknown Eight | ✍️ Attribution: Judy | 📂 Category: Salads A refreshing and crisp summer side dish featuring thinly sliced cucumbers and onions tossed in a tangy dill dressing. Perfect for picnics and barbecues, this classic salad is best served chilled.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 0 mins | 30 mins | 4 servings |
🔪 Key Equipment
- Mixing bowl
- Whisk
- Chef’s knife
- Cutting board
Ingredients
Dressing
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1/2 cup | Sour Cream or plain Yogurt | Judy recommends yogurt cheese for a thicker texture |
| 1 tbsp | Vinegar | None |
| 1 tsp | Sugar | None |
| 1/4 tsp | Dill Weed | None |
| 1/4 tsp | Salt | None |
Vegetables
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 large (approx. 3 cups) | Cucumber | halved lengthwise and thinly sliced |
| 1 small | Onion | thinly sliced and separated into rings |
Instructions
Step 1: Prepare the Dressing
- In a medium mixing bowl, whisk together the 1/2 cup sour cream or plain yogurt, 1 tbsp vinegar, 1 tsp sugar, 1/4 tsp dill weed, and 1/4 tsp salt until the dressing is completely smooth and well combined.
Step 2: Toss and Chill
- Add the 1 large sliced cucumber and 1 small onion to the bowl with the dressing.
- Gently toss the vegetables until they are thoroughly and evenly coated with the creamy mixture.
- Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld and the cucumbers to become cold and crisp.
💡 Make-Ahead & Storage: Can be made up to 4 hours in advance. Keep refrigerated until ready to serve, and give it a gentle stir just before presenting.
Original Recipe Scan
