Make this recipe at least 2-3 hours ahead, but preferably a day ahead.
Prep Time20 minutesmins
Total Time20 minutesmins
Course: Vegetable
Cuisine: American
Keyword: cucumbers
Servings: 6
Author: Laura Warnke
Ingredients
3medium to large cucumbers
1small Vidalia onionor mild sweet onion
1/2cupsour cream
1/3cupmayonnaise
2Tablespoonslemon juice
1teaspoonsugar
1teaspoonfinely ground sea saltor table salt
1/2teaspoonfresh ground pepper
1/2teaspoondried dill
Instructions
Wash cucumbers and peel the outside skins. Cut into slices that are 1/8" to 3/16" thick. Place in a large mixing bowl.
Cut the onion if half and slice into thin slices that can be easily eaten. Leaving the slices as rings is okay, but is harder and a little messier to eat.
In a separate medium mixing bowl, combine the sour cream, mayonnaise, lemon juice, sugar, salt, pepper and dill until smooth and well mixed.
Pour over the cucumbers and toss until completely coated.
Cover with plastic wrap and refrigerate at least 2-3 hours before serving. This will taste better if you allow the salad to keep overnight in the refrigerator before serving.