Creamy Cucumber Salad

Instructions:

1. In a medium mixing bowl, whisk together sour cream, mayonnaise, white vinegar, sugar, dill, garlic powder, salt, and pepper until fully combined.
2. Add the thinly sliced cucumbers to the bowl and gently toss until evenly coated in the dressing.
3. Chill the salad in the refrigerator for at least 10 minutes to allow the flavors to meld.
4. Serve cold, garnished with extra dill or a crack of black pepper if desired.

Variations :

• Use Greek yogurt instead of sour cream for a tangier, lighter version.
• Add thinly sliced red onions or radishes for a peppery crunch.
• Incorporate fresh herbs like chives or parsley for a garden-fresh finish.
• Use apple cider vinegar in place of white vinegar for a fruitier tang.

Tips :

• For maximum crunch, slice the cucumbers with a mandoline and salt them lightly beforehand to draw out excess moisture.
• If using English or Persian cucumbers, there’s no need to peel them.
• Store leftovers in an airtight container in the fridge for up to 2 days—the flavor intensifies as it sits.
• Stir the salad just before serving to redistribute the dressing evenly.

This Creamy Cucumber Salad is crisp, cooling, and creamy in all the right ways—an effortless side dish that complements almost anything on your table.