Ingredients:

  • 2 large cucumbers, peeled (optional) and thinly sliced (approx. 700g / 1.5 lbs)
  • 1/2 red onion, thinly sliced (approx. 50g / 2 oz)
  • 1/4 cup fresh dill, chopped (approx. 15g)
  • 1/2 cup sour cream (120ml / 4 fl oz)
  • 1/4 cup mayonnaise (60ml / 2 fl oz)
  • 2 tablespoons white wine vinegar (30ml / 1 fl oz)
  • 1 tablespoon granulated sugar (12g / 0.4 oz)
  • 1 teaspoon Dijon mustard (5g / 0.2 oz)
  • 1/2 teaspoon kosher salt (3g / 0.1 oz), or to taste
  • 1/4 teaspoon black pepper (1g / 0.03 oz), or to taste

Instructions:

  1. Slice the cucumbers thinly using a knife or mandoline. If desired, lightly salt the cucumber slices and let them sit in a colander for 15 minutes to draw out excess moisture. Pat dry with paper towels.
  2. Thinly slice the red onion. If you find red onions too strong, soak the slices in ice water for 10 minutes to mellow their flavor. Drain well.
  3. In a large mixing bowl, whisk together the sour cream, mayonnaise, white wine vinegar, sugar, Dijon mustard, salt, and pepper until smooth.
  4. Add the cucumber slices, red onion slices, and chopped dill to the dressing. Gently toss to coat.
  5. For best results, cover the cucumber salad recipe and refrigerate for at least 30 minutes to allow the flavors to meld.