6 Comments
This cucumber salad is what my grandma used to make. I think every grandma in the Midwest has her own take on this classic.
Last night Hubs and I finally went out for Valentine’s Day. Yes, it is the middle of July. Our original plans in February were thwarted by the cows, as usual and this was the first time since then where the stars aligned and we had a milker scheduled and a babysitter available.
We could have had a romantic meal for two, but let’s be honest after almost 8 years of marriage, the better part of 13 years of being together and working together on the farm for the last 3 years, we like it best when we to talk to other people to. Lucky for us, our good friends who are also dairy people were able to snag a sitter and join us.
What does a Valentine’s date in July that you invite friends to have to do with cucumber salad? The answer is simple, my veggie garden didn’t get planted until themiddle end of June and I have no cucumbers yet but our friends were more on veggie ball this year and that means I got a sack full of fresh picked cucumbers last night.
So today I made this cucumber salad. It’s a classic Midwestern recipe, the kind that has been around forever, contains mayo and is most often found on picnic tables at family reunions where everyone has a last name that means something in German. Have no fear, with the addition of milk, it doesn’t taste mayo-y. It’s simple, it’s tasty and you probably have the ingredients on hand to make it.
Check out my potato salad recipe HERE if you’re looking for another great summer recipe.
Simple and Tasty Cucumber Salad.
A classic cucumber salad recipe that uses mayo and milk. Perfect for a summer side dish.
Print Recipe Pin Recipe
Prep Time 10 mins
Rest Time 4 hrs
Course Salad
Cuisine American
Servings 6
Ingredients
- 1 Medium Yellow Onion
- 4 Cucumbers, Peeled
- ½ cup Milk
- ½ cup Mayo
- ½ tbsp Sugar
- ½ tbsp Salt
- Pepper to Taste
Instructions
Cut your onion in half and slice thin.
Cut cucumber into 1/8″ slices.
Place onion and cucumbers in a bowl and sprinkle with salt, pepper and sugar.
Add mayo and milk to the bowl and stir until everything is combined.
Refrigerate and let rest at least 4 hours before serving.
Notes
That’s it. Super simple!
This would also be great with some garlic mixed in, in fact… I think I’ll try that next time.
Enjoy!
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Reader Interactions
Comments
Katelyn GardnerComing from a small German town in Iowa, this is the BEST thing in the world during this time of year.
Next time if you’re feeling it, replace the mayo and milk and add two tablespoons of apple vinegar and sprinkle on some garlic salt. Let it soak for a few hours and it will be ready to eat like candy. A heads up from my German grandmother, this “will put hair on your chest”. The warning is there!Reply
I love cucumber and my neighbor just brought me a bucket full of veggies (mostly cucumber and okra), so this was right up my alley! Thank you for sharing and in perfect timing, too.
A question though, mine looks very watery, like all the Mayo/milk sauce is very thin at the bottom of my Tupperware, and all over my plate… is that how should be?Reply
- dairycarrie
Yes, it is pretty thin after it’s sat.
Reply
- Amy Schmidt
I always set my cucumbers and onions in a colander for about an hour … my german great grandmother who didn’t speak English well did it that way … when i was older I remember making it with my hreat aunt and she did it too.. i assume its just a little secret or not so know step … this has always been my favorite summer time dish and make it for the family reunions
Reply
- Jennifer
Just wanted to let you know from a fellow Wisconsinite, watching the badgers right now. First game in 2023! Cheese head time is tomorrow…GPG!
Reply
When my mom used to make these she would slice the cucs very thin an put in a bowl. Then she would salt them really good. The salt would “pull” the water out of the cucs. She would let it set a while.
Then she would “squeeze” them between her hands to drain the water. Put in a dry bowl and continue. No runny salad.Reply
