is really refreshing in the summer. BUT I suggest adding more salt, halving the amount of onion, and
making it a day ahead. Letting it in the frig overnight, seems to enhance the
flavor, and gives it time to get into the cucumber. If you serve it
right away, all the flavor just drips off the cucumbers. The salt brings out
the flavor a little more too. I literally halved the amount of onion the 2nd time I made it, and it was still a bit strong.
I took this salad to a family get together last summer and it was a hit with even my picky relatives. They loved it so much that I have been asked to bring it to three other family dinners! It is a keeper! I did reduce the amount of onion...it was a bit overwhelming!
Wonderful tangy dressing! Much tastier and more interesting than the usual sour-cream-and-dill combo. Good enough for company, or as pot luck dish. I did reduce the amount of red onion to about 1/2 cup.
Really flavorful -- a good standard go-to recipe for dilled cucumber salad.
My only complaint was that it was too garlicky- then I realized I doubled the garlic by mistake.
You gotta serve it right away though -- it doesn't stay pretty for long. Be sure to slice the onion thin so it absorbs the flavor.
Although I really liked this recipe and it came together quickly, I only rated it a "3" because it's nothing overly unusual or unique. However, it is a good, solid creamy cucumber recipe that would be a nice addition to any collection of cucumber salad recipes, especially when you're in the middle of "cucumber season" and looking for something new. Also, it's a great recipe for using fresh herbs. I'll definitely be making this recipe often.