Creamy Cucumber Salad

Name: Creamy Cucumber Salad
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 4 servings
Ingredients: 4 cucumbers (about 2 1/2 pounds), peeled and sliced into 1/4-inch rounds; 1 small sweet onion, thinly sliced into rings; Kosher salt; 1/2 cup sour cream; 1/4 cup chopped fresh dill; 2 tablespoons white vinegar; Freshly cracked black pepper

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Fresh dill and sour cream turn the summer staple into something cool, creamy and refreshing. Try this classic Midwestern salad with black bread and smoked salmon, or as a simple side for chicken or fish.

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Level: Easy

Total: 1 hr 10 min (includes standing time)
Active: 10 min

Yield: 4 servings

Level: Easy

Total: 1 hr 10 min (includes standing time)
Active: 10 min

Yield: 4 servings

Ingredients

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4 cucumbers (about 2 1/2 pounds), peeled and sliced into 1/4-inch rounds

1 small sweet onion, thinly sliced into rings

Kosher salt

1/2 cup sour cream

1/4 cup chopped fresh dill

2 tablespoons white vinegar

Freshly cracked black pepper

Directions

Put a large colander in a large bowl. Add the cucumbers and onions to the colander, sprinkle with 1 tablespoon salt and toss until the salt is evenly distributed. Let stand at room temperature for at least 1 hour and up to 2 hours.
Transfer the cucumbers and onions from the colander to a paper towel-lined baking sheet and pat them dry with another layer of paper towels.
Whisk together the sour cream, dill, vinegar and a few cracks of black pepper in a medium bowl. Add the cucumbers and onions and toss until coated.
To make ahead: Salt and pat dry the cucumbers and onions as above, then keep separate from the dressing until ready to serve.