Paula Deen Cold Cucumber Salad with Creamy Dill Dressing

Paula Deen Cold Cucumber Salad with Creamy Dill Dressing is an easy side dish made with sliced cucumbers, mayonnaise and sour cream, ready in 1 hour 10 minutes. It's a cool, no-cook cucumber side for cookouts, potlucks or church suppers on a hot summer day, and it's make-ahead friendly.

Let the salted cucumbers stand for a full half hour and then drain them well in a colander. Skip that and the water seeps out later, leaving you with a thin, watery dressing instead of a creamy one.

The vinegar goes on with the salt, so the cucumbers season and release their water at the same time. Paula only stirs in the dill and pepper after draining, which keeps the dressing thick and the herb flavor fresh.

Paula Deen Cold Cucumber Salad with Creamy Dill Dressing

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Course: Side DishCuisine: American, SouthernDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking timeminutes

Calories

150

kcal

Crisp cucumber slices are salted, drained and folded into a cool mayonnaise and sour cream dressing flecked with fresh dill. After a chill in the fridge, it turns out creamy, tangy and refreshing.

Ingredients

• 1 tablespoon fresh dill
  

• 1/4 cup Sour cream
  

• 1/2 cup mayonnaise
  

• 1 teaspoon vinegar
  

• 1 teaspoon salt
  

• 2 cucumbers
  

• fresh ground Pepper
  

Directions

• Slice the cucumbers: Peel the 2 cucumbers and slice them, then put the slices in a glass bowl. Glass works well here because it won't react with the vinegar.
• Salt and rest: Sprinkle the cucumbers with 1 teaspoon salt and 1 teaspoon vinegar. Cover the bowl and let it stand for 1/2 hour so the salt can draw out the water.
• Drain well: Pour off the excess liquid, then tip the cucumbers into a colander. Let them drain for about 1/2 hour more so every bit of water runs off.
• Mix the dressing: Add 1/2 cup mayonnaise, 1/4 cup sour cream, fresh ground pepper and 1 tablespoon fresh dill to the drained cucumbers. Stir until every slice is coated and the dressing looks smooth.
• Chill and serve: Cover the bowl and refrigerate until serving time. The longer it chills, the colder and better blended it gets.

Tools for this recipe

• OXO 5-quart stainless steel colander, Pyrex 3-piece glass mixing bowl set, Victorinox Fibrox 8-inch chef's knife, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Do I have to peel the cucumbers?

Paula peels them, which gives you a softer, creamier bite. If you like a bit of color and crunch, you can leave strips of peel on, but the dressing clings best to peeled slices.

How long does cucumber salad keep in the fridge?

It's best the day you make it, while the cucumbers are still crisp. Leftovers keep a day or so in a covered container, but they'll release more water and the dressing will thin out.

Can I make this ahead for a potluck?

Yes, since it has to chill anyway. Salt, drain and dress the cucumbers a few hours before serving, and keep the bowl covered in the fridge. Then give it a quick stir before it goes on the table.

Can I use dried dill instead of fresh?

You can in a pinch, but use only about 1 teaspoon since dried dill is stronger. Fresh dill gives the salad its bright flavor, so use fresh if you can find it.

Why is my cucumber salad watery?

Most of the time the cucumbers weren't drained long enough. Letting them stand with the salt and then sit in a colander is what keeps the creamy dressing thick instead of runny.