Cyndi's Overnight Cucumber Salad


"Cucumbers are always abundant and cheap but there's not much to do with them in bulk. The sour cream type salads are good but always seemed lacking. The more complex dressing, for this salad, gives it a savory, gourmet kick."
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12 h 25 mins. servings
Serving size has been adjusted!
Original recipe yields 12 servings

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  1. Place cucumber slices and onion slices in a medium bowl, sprinkle the salt over the slices. Add water to cover. Cover bowl and refrigerate overnight.
  2. The next day drain off salted water, place slices in a colander and allow to sit for 2-3 hours to drain more.
  3. At this point squeeze, by handfuls, any additional water out of the cucumber and onion slices.
  4. Place squeezed cucumber and onion slices in a medium bowl.
  5. In a small bowl combine, mayonaise, sour cream, vinegar, sugar, dill weed, garlic salt, onion salt, and dry mustard.
  6. Pour dressing over cucumber and onion slices and toss thoroughly to coat and distribute onions and cucumbers evenly. Garnish with a sprinkle of paprika, if desired. Serve immediately or chill until serving.


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