This Creamy Cucumber Salad with sour cream and dill is perfect for a BBQ, summer cookout, or potluck dinner. Its sweet, savory, and tangy. Great way to use garden cucumbers. A light and refreshing salad that is great any time of year.
Peel the cucumbers, slice thinly, and soak in salted water (1 tsp of salt) for an hour in the fridge.
Drain in a colander and dry the cucumbers with a towel so all water has been removed. I dried them on a rack with a layer of paper towels. Don’t skip this step, or else the cucumbers will have too much water and the salad won’t be as crisp!
Once dry, add the cucumbers in the largest mixing bowl you have. Thinly slice an onion into large ribbons. Mix the remaining ingredients together in the bowl, and chill for 2 hours in the fridge before serving.