Creamy Cucumber Salad

Step 1

Place the sliced cucumbers (and red onions (1 cup) in a bowl. Toss with 1 ½ tablespoons salt until evenly coated. Transfer to a colander and place over a bowl.

Step 2

Cover with plastic wrap and place in the fridge to drain for 4 hours or overnight. Throw out the liquid that's accumulated in the bowl.

Step 3

In a mixing bowl, mix together the mayonnaise (1 cup), sour cream 91 cup), vinegar (2 tablespoons), sugar (1/4 teaspoon), black pepper (1 ½ teaspoons), dill (1/2 cup), and 2 teaspoons salt until evenly combined.

Step 4

Layout cucumbers in a single layer on a thick layer of paper towels then top them with a second layer of paper towels. Press lightly to remove any extra moisture.

Step 5

Add the cucumbers to the mayonnaise mixture and toss to coat well. Cover with plastic wrap and place in the fridge for 2-4 hours to allow flavors to marry.

Step 6

When ready to serve, taste for seasoning (I added 1/2 teaspoon salt and 1/2 teaspoon black pepper and tossed). Best served cold.