I made this recipe for my classy tailgate party, but I'm only getting around to it now because it's a perfect summer recipe. My mom makes a killer potato salad recipe which is a favorite side in our house. However, this salad comes pretty close to taking its place, especially if you're looking for a lighter salad. The cucumbers are incredibly cool and refreshing, and the base is made with yogurt instead of mayonnaise, making it much healthier than your traditional potato salad (sorry Mom).
I love this summer side salad because it's light and refreshing, and is perfect alongside some burgers at a backyard grill.
Prep Time: 6 hours (including time in refrigerator)
- 4 cucumbers, thinly sliced
- ½ red onion, thinly sliced
- 1½ tsp salt
- 4 c (32 oz) whole milk yogurt
- ½ c (8 oz) sour cream
- 2 tbsp white wine vinegar
- ½ c fresh dill, minced
- 1½ tsp ground black pepper
In a colander lined with a paper towel, combine the sliced cucumbers, red onion, and salt. Place the colander over a large mixing bowl and wrap the bowl and colander in plastic wrap. Place in the fridge and allow to sit for 4 hours (or overnight).
Pour the whole milk yogurt into a fine mesh sieve lined with a paper towel. Place sieve over a bowl and cover both with plastic wrap. Place in the fridge and allow to sit for 4 hours (or overnight).
Press the cucumbers in the paper towel to remove any leftover water. Pour the cucumbers and yogurt in a bowl and combine with the sour cream, vinegar, dill, and pepper. Toss and place in the fridge for 1 – 2 hours. Serve cold.
Slightly adapted from Ina Garten