These marinated cucumbers are surprisingly flavorful for such a simple salad. Refrigerate the salad for a few hours for best flavor.
From Terri: This salad was a favorite as we were growing up, and we requested it whenever we were gathering at our childhood home. It was usually made the same wonderful way. But every once in a while Dad would get creative, which meant using leftovers in some horribly inappropriate manner. We were all terribly disappointed when he decided that he didn't want to waste some leftover pineapple yogurt, and added it to the finished salad. No one likes to waste food, but spoiling an entire dish to use up leftovers? We learned to steer clear from Dad's "icebox creations."
- 2 large cucumbers (about 2 pounds) (peeled (if desired) and sliced)
- 1 large red (or other sweet) onion (about ½ pound) (peeled, halved vertically, thinly sliced)
- 1/2 cup top-quality mayonnaise
- 1 1/2 teaspoons salt
- 1 teaspoon sugar
- 1/2 teaspoon white pepper
- Mix everything in a large bowl. Cover and refrigerator for at least 2 hours before serving.
- You can sometimes purchase already sliced (or chopped) onions in the produce section of your market, but they aren’t likely to taste as fresh.
- There will be extra dressing, as the cucumbers release a lot of their water. This dressing can be saved and refrigerated for use as a dressing for salad greens.
- Serve the cucumber and onion mixture over lettuce leaves or spring greens.
- Top the salad with chopped chives, green onion tops, or some fresh chopped dill weed.
- Add sliced cherry tomatoes or grape tomatoes just before serving.
- Substitute freshly ground black pepper for the white pepper, if desired.
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