Creamy Cucumber Dill Salad

Creamy Cucumber Dill Salad

Author note: Do not plan to make this salad and serve it immediately. This salad needs 24 hours to marinade to allow the vinegar to slightly pickle the cucumbers. If you must serve the salad immediately, diners may need a touch more salt to help bring out the flavors. If you love dill, increase the dill measurement to 3/4 cup.

2 English cucumbers (about 2 pounds), thinly sliced

1/2 cup fresh dill, chopped

1 1/4 cup plain whole milk yogurt

1/2 cup sour cream

1/4 red onion, thinly sliced

4 tablespoons white wine vinegar

1 1/4 teaspoons kosher salt

  1. Place the cucumbers and fresh dill into a large mixing bowl. Stir to combine and set aside.
  2. Place the yogurt, sour cream, onion, vinegar and salt into a bowl. Whisk until combined. Pour the combination over the cucumbers and dill mixture. Thoroughly stir to coat and combine these ingredients. Covers and place into the fridge to marinade for 24 hours.
  3. Serve cold and salt to taste.

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