Creamy Cucumber Salad

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This was a good salad, but I too think you need to hold off on the yogurt. Four cups is too much. I followed recipe exactly but next time I will alter it. Two cups of yogurt and add a little more pepper.

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my family LOVES this and I make it over and over.......I sometimes leave out the vinegar and its still delicious! Thank you thank you!

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As an accomplished home cook, this was absolutely the worst thing I've ever made from Ina. I was deeply disappointed not to mention a complete waste of time & money. It was really thick & tasted disgusting. I just threw it out in the garbage. I was going to serve guests tomorrow night so I'll have to think of something else. I love Ina but she really missed the mark on this one.

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Great that found a new way for having cucumber! It was very creamy and refreshing. I don't care for the dill that much in this though. Next time I will cut down the salt, it's a little bit salty for me.

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Good. My husband really liked it, I just liked it. I stayed on recipe except for the yogurt. I used greek Fage yogurt so I could eliminate one round of straining. I did salt and strain the cucumbers and onions though. Personally, I didn't find this too salty. The cucumbers and onions are the only elements bringing salt into the dish and with as much creamy dressing, it needs the salt. That leads me to my critiques. I feel like you could cut the yogurt down by a cup. There was too much dressing. I kind of felt like I was eating tzatziki (a condiment rather than a salad. I will cut the yogurt next time. Additionally, the dressing could use another flavour element. Perhaps a bit of garlic? I will make this again, but with a bit of tweaking.

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This recipe rocks just like the confetti corn! I prepared it this week and my husband was licking his fingers. I still have the left over which we are eating almost everyday this week.
So much so that he has specifically asked me prepare this one to surprise the hosts of the BBQ party that we are attending tomorrow.
Thank you Ina!

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I truly enjoyed this recipe. It reminded me of the salad my grandmother used to make when I would visit her at Brighton Beach.

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this is a great recipe, well worth the waiting on the cucumbers and yogurt. Thanks

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Love this recipe!

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Yum!! I didn't have the sour cream and used fat free yogurt but there was plenty of moisture anyways, mostly because I let it all sit for about one hour instead of four. The first day it was creamy and good, the second day it was watery-er (due to my lack of patience but the flavour was more developed. If I had just waited, I'm sure both these aspects would have come together, per the recipe. I'm trying again now with my timing more worked out. Oh, and the dill was great!