once upon a chef
– 2 English cucumbers (also called hothouse cucumbers) – ½ medium red onion, finely sliced (about ⅔ cup) – ¾ teaspoon salt – ½ cup sour cream – ¼ cup mayonnaise, best quality such as Hellmann's or Duke's – 2 tablespoons white wine vinegar – ⅓ cup chopped fresh dill – ¾ teaspoon sugar – ½ teaspoon freshly ground black pepper, to taste
Flavored with sweet red onions and a thick dressing made from sour cream, mayonnaise and fresh dill, this creamy cucumber salad has a crunchy texture and tangy, rich flavor. The trick is salting the sliced cucumbers and red onions in a colander for 30 minutes before tossing them with the dressing. This not only drains the liquid from the cucumbers, maintaining their crunch, but also partially pickles the onions, taming their raw bite and sharp flavor.
Cut the cucumbers in half and then slice each half down the middle lengthwise. Use the tip of a teaspoon to scoop out the center seeds.
Cut each half into thin slices and place the sliced cucumbers in a colander along with the red onion slices and salt.
Toss and let sit in the sink for at least 30 minutes, until the water drains out. Meanwhile, make the dressing: In a medium bowl, combine the sour cream, mayonnaise, white wine vinegar, dill, sugar, and black pepper.
When the cucumbers and onions are ready, release any excess water by tapping the colander several times on the base of the sink, then use a large wad of paper towels or clean dish towel to pat the vegetables dry.
Add the vegetables to the dressing and toss well. Cover and chill until ready to serve. Enjoy!