Ingredients
Scale
- 4 large cucumbers, thinly sliced
- 1 medium red onion, thinly sliced
- 1 cup sour cream
- 2 tablespoons white vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 teaspoon fresh dill, chopped
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
For those looking to experiment, you can substitute the sour cream with Greek yogurt for a tangier twist, or add a splash of lemon juice for extra zest.
Instructions
- Start by peeling and slicing the cucumbers thinly. I like to use a mandoline for even slices, just like Mama Lou taught Dad.
- In a large bowl, combine the sliced cucumbers and onions. This was always Ouma’s favorite part—mixing the veggies with her hands, feeling the coolness of the cucumbers.
- In a separate bowl, whisk together the sour cream, vinegar, sugar, salt, dill, pepper, and garlic powder until smooth. This creamy concoction is the heart of the salad.
- Pour the dressing over the cucumber and onion mixture, then toss gently to ensure every slice is coated. Remember to do this with care, as Mama Lou would say, “Treat every ingredient with respect.”
- Cover the bowl and refrigerate for at least 30 minutes before serving. This allows the flavors to meld beautifully, creating a harmonious taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
