One of those good Southern staples I have grown to love with all of my heart is cucumber salad. I remember it being very pungent with onions when I was little. Cucumber salad is similar to cole slaw in that you can have a creamy version or a vinegar version. You should know me well enough by now to know that anytime I can have the creamy version I will go with that. This recipe is one I have been using for years, not sure where it ever originated other than this is how I have been making this staple for a very long time. I love summertime when cucumbers are bright and plentiful and have a super crispy texture. If I am buying cucumbers from a store I will always but the English kind individually wrapped but if I am at the Farmer's Market I will always buy whichever one looks like it was picked last. I love this "salad" with things like grilled chicken or bar-b-que with a side of corn on the cob. You can easily double this to feed a hungry crowd. It is best to let it sit for a while so that all of the flavors can get to know each other a bit. Since this recipe only has a couple of ingredients, make them count. Don't skimp out on using good Mayo and fresh cracked pepper, it makes all of the difference!
Cucumber Salad- Yields 3-4 side servings
1 English cucumber thinly sliced - about 3 cups
1/4 Super thinly sliced white or red onion in slivers
1/3 cup Mayo (I used Duke's)
1 Tbsp. White Vinegar
2 tsp. Dill- either dried or fresh but I typically only have dried
1 tsp. Sugar
1/4 tsp salt, or to taste if you need more or less
1/4 tsp fresh cracked black pepper
1/8 tsp garlic powder
Combine all of the above in a bowl and let it chill out in your fridge for a few hours or overnight before serving. I like to stir it a few times just to make sure everyone is getting some attention in the bowl.