How do you keep creamy cucumber salad from getting watery?

The absolute secret to a crunchy cucumber salad is "sweating" the cucumbers first! Slice your cucumbers, toss them generously with salt, and let them sit in a colander for 20 to 30 minutes. The salt draws out all the excess moisture. Rinse them lightly, pat them completely dry with paper towels, and then mix them with your creamy dressing. This guarantees your dressing stays thick and rich instead of turning into a watery soup!

Do I need to peel the cucumbers for this salad?

It completely depends on the type of cucumber you buy! If you are using standard, thick-skinned field cucumbers (the most common type at the grocery store), you should peel them to avoid a bitter, tough bite. However, if you use English cucumbers or Persian cucumbers, the skin is wonderfully thin, sweet, and provides a beautiful dark green color contrast, so you can leave it right on!

What is in traditional creamy cucumber dressing?

An old-fashioned creamy cucumber dressing relies on a rich base of sour cream and mayonnaise. To balance that heavy richness, it is heavily seasoned with tangy white vinegar, a pinch of white sugar, garlic powder, and an abundance of fresh chopped dill. The combination of sour cream and fresh dill creates that iconic, refreshing summer flavor.

How far in advance can I make creamy cucumber salad?

For the absolute best texture, creamy cucumber salad should be made and chilled for just 1 to 2 hours before serving. This gives the flavors enough time to marry without the cucumbers losing their signature crunch. While leftovers will keep in the fridge for up to 3 days, the cucumbers will continue to release water over time, naturally thinning out your dressing.

15-Minute The Best Creamy Cucumber Salad (Foolproof Recipe)

The Best Creamy Cucumber Salad

Print Recipe

Author: Maya
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings

Ingredients

2 large English cucumbers (thinly sliced)
1/2 medium red onion (thinly sliced)
1 Tablespoon kosher salt (for sweating the cucumbers)
1/2 cup sour cream
1/4 cup mayonnaise
2 Tablespoons white vinegar
2 Tablespoons fresh dill (finely chopped)
1 teaspoon white sugar
1/2 teaspoon garlic powder
1/4 teaspoon black pepper

Instructions

Sweat the Cucumbers: Place the thinly sliced cucumbers in a large colander. Toss them evenly with the kosher salt. Let them sit over a bowl or sink for 20 to 30 minutes to release their excess water.
Rinse and Dry: Lightly rinse the salted cucumbers under cold water. Transfer them to a layer of paper towels or a clean kitchen towel and pat them very dry.
Make the Dressing: In a large serving bowl, whisk together the sour cream, mayonnaise, white vinegar, fresh chopped dill, sugar, garlic powder, and black pepper until smooth and creamy.
Combine: Add the dried cucumber slices and the thinly sliced red onion to the bowl with the dressing. Toss gently until all the vegetables are thoroughly coated.
Chill: Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving to allow the flavors to develop.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir well before serving again.

Find it online: https://www.endrecipes.com/creamy-cucumber-salad/