Creamy Cucumber Salad (Grandma’s Recipe – Never Watery!)

This isn’t just any cucumber salad. This is the nostalgic, creamy, tangy, crunchy salad that appears at every church potluck and backyard BBQ. But unlike most recipes that turn into a watery mess, mine stays crisp for hours. The secret? Salting the cucumbers.

Ingredients:

• 2 English Cucumbers (thin skin, less seeds).
• 1/2 Red Onion, thinly sliced.
• The Dressing: 1/2 cup Sour Cream (or Greek Yogurt for healthy version), 1 tbsp Mayo, 1 tbsp White Vinegar, 1 tbsp Fresh Dill (chopped), 1 tsp Sugar, Salt & Pepper.

The “Crunch” Method (Crucial Step):

1. Slice: Slice cucumbers thinly (use a mandoline if you have one).
2. Salt: Place slices in a colander in the sink. Sprinkle generously with 1 tsp of salt. Toss.
3. Wait: Let them sit for 20-30 minutes. The salt draws out the excess water.
4. Dry: Pat the cucumbers dry with paper towels. Now they are ready for the sauce and won’t dilute it!

Instructions:

1. Mix Sauce: Whisk sour cream, mayo, vinegar, sugar, dill, and pepper in a large bowl.
2. Combine: Add the dried cucumbers and sliced onions. Toss to coat.
3. Chill: Refrigerate for 15 minutes before serving for best flavor.