Creamy Cucumber Salad Recipe

Ingredients:

2 thinly sliced English cucumbers

1 tablespoon salt

1 thinly sliced Vidalia onion or other sweet variety

1½ cups mayonnaise

1 teaspoon ground black pepper

2 tablespoons vinegar

1 teaspoon dried dill weed

1 tablespoon white sugar

1 teaspoon garlic powder

optional: tomatoes

Put the cucumbers in a bowl with the salt and onion.

Stir, cover with plastic wrap and leave it to sit for half an hour.

Pour the cucumber mixture into a colander and let it sit over the sink for another half an hour to drain.

Transfer the cucumber mixture into a bowl.

Whisk the mayo, vinegar, dill weed, sugar, black pepper, and garlic powder.

Pour the dressing over the cucumber mixture and stir to coat.

Cover the bowl with plastic wrap, chill for 2 hours, then serve.

Salting the cucumbers helps draw out excess moisture, which can make the salad watery.

This step also enhances the flavor of the cucumbers and softens them slightly.

Yes, you can use regular cucumbers, but you may want to peel and deseed them since they tend to have thicker skins and more seeds.

English cucumbers are often preferred for their thinner skin and fewer seeds.

White vinegar or white wine vinegar works well in this recipe.

They provide a mild acidity that complements the creamy dressing without overpowering the other flavors.

If you want a lighter alternative to mayonnaise, you can use Greek yogurt or sour cream.

This will give the salad a slightly tangier flavor and reduce the calorie content.

Yes, you can prepare the Creamy Cucumber Salad in advance and store it in the refrigerator.

It’s actually recommended to chill it for at least 2 hours before serving to allow the flavors to meld.

Just cover it with plastic wrap or place it in an airtight container in the fridge until you’re ready to serve.