Old Fashioned Cucumber Salad is a creamy, mayo based, slightly tart salad that is perfect for those Summer cookouts or game day parties.
I can’t remember which cookbook I originally saw this recipe for Old Fashioned Cucumber Salad, but it was an old one for sure. I’ve mentioned before that my father in law gave me several old cookbooks (circa 1970’s).
Every once in a while I decide to open one up and experiment with a recipe I’ve never tried before. Hence, this is one of the reasons for the name of this blog is Carrie’s Experimental Kitchen.
Summer officially here and in this house, it’s also Graduation season as our youngest is graduating high school. I wanted to try out a few new salads for her party (or parties since we have to social distance) and though this salad was extremely tasty, she opted for some other choices.
Which is totally fine because we got to eat it with our dinner of grilled chicken anyway. And, I’ll definitely be making this one again.
How do you make Old Fashioned Cucumber Salad?
For this recipe you’ll need English cucumbers, red onions, milk, white vinegar, mayonnaise, sugar, dill, Kosher salt and black pepper.
I like using English cucumbers because they have a thinner skin that’s easier to digest and they’re seedless. You can substitute regular cucumbers if the cost is prohibitive or if you can’t find the English variety in your local store.
Start by washing the cucumbers with a vegetable brush under water; then slice them as thin as you can using a sharp knife or a mandoline slicer. Add the cucumbers to a bowl along with the remaining ingredients, mix well and cover.
Refrigerate for at least 2 hours or up to overnight to allow the salad to marinate; then serve chilled. That’s it!
This cucumber salad serves 4; however, if you click on the serving size on the recipe card, you can slide the servings up or down to adjust how many people you’re serving.
We enjoyed this Old Fashioned Cucumber Salad and it only took about 10 minutes to make so it’s super easy. It’s also gluten free. ~Enjoy!
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- Wash the cucumber skins with a vegetable brush under water; then slice them as thin as you can using a sharp knife or a mandoline slicer.
- Add the cucumbers to a bowl along with the remaining ingredients, mix well and cover. Refrigerate for at least 2 hours or up to overnight to allow the salad to marinate; then serve chilled.
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