Name: Creamy Cucumber Salad
Prep time: 15 min
Total time: 45 min
Yield: 6 servings
Ingredients: 2 English cucumbers (about 2 lb, thinly sliced); 1 teaspoon kosher salt; ½ small red onion (very thinly sliced); ½ cup sour cream; 2 tablespoon mayonnaise; 1 tablespoon white vinegar; 1 teaspoon sugar; 1 clove small garlic clove (grated); 2 tablespoon fresh dill (chopped); ¼ teaspoon black pepper

Instructions

Salt the cucumbers
Salt the cucumbers:
Toss the sliced cucumbers with 1 teaspoon kosher salt in a colander set over a bowl and let drain for 20 minutes. Pat dry with paper towels.
Make the dressing
Make the dressing:
In a large bowl, whisk ½ cup sour cream, 2 tablespoons mayonnaise, 1 tablespoon white vinegar, 1 teaspoon sugar, 1 grated garlic clove, 2 tablespoons chopped dill, and ¼ teaspoon black pepper.
Toss
Toss:
Add the drained cucumbers and ½ thinly sliced red onion and toss until evenly coated.
Chill and serve
Chill and serve:
Refrigerate the creamy cucumber salad for 10 minutes, then stir and serve cold with a little extra dill on top.

Tips

English or Persian cucumbers have thin skins and few seeds, so there's no need to peel them. Don't skip the salting step, or the dressing will turn watery. Taste before adding any extra salt, since the cucumbers keep some from draining.