Papaw Dietrich's Creamy Cucmber Salad

3 medium to large cucumbers
1 small Vidalia onion (or mild sweet onion)
1/2 cup sour cream
1/3 cup light mayonnaise
2 Tablespoons lemon juice
1 teaspoon sugar
1 teaspoon finely ground sea salt (or table salt)
1/2 teaspoon fresh ground pepper
1/2 teaspoon dried dill

Step 1: Wash cucumbers and peel the outside skins. Cut into slices that are 1/8" to 3/16" thick. Place in a large mixing bowl.

Step 2: 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.

Step 3: In a separate mixing bowl, combine the sour cream, mayonnaise, lemon juice, sugar, salt, pepper and dill until smooth and well mixed.

Step 4: Pour over the cucumbers and toss until completely coated.

Step 5: Cover with plastic wrap and refrigerate at least 2-3 hours before serving. This will taste better if you allow the cucumber salad to keep overnight in the fridge.


Serves 6.

Number of Servings: 6

Recipe submitted by SparkPeople user CMCRISWELL.