Okay. Before we get started, let me confess that this one isn’t from Grandma’s box. But when some Farmer’s Market cucumbers found their way into my kitchen, I knew I had to make my dad’s cucumber salad! One of my favorite summer food memories is watching Dad make his salad dressing for the cukes that came out of our garden. He would make a big batch at the beginning of the week and use it for cucumbers and all his garden salads in general. Truth be told, this is the kind of lick-your-plate-clean kind of good that’s good with pretty much everything!
I don’t know exactly where the recipe originally came from. I think Dad saw a recipe somewhere and tweaked it enough over the years until he could call it his own, lol.
Dad’s Homemade Salad Dressing/Dip
- 3 Tbsp mayonnaise
- ½ tsp salt
- 3 Tbsp white vinegar
- ¾ cup buttermilk
- ½ cup sour cream
- 1 Tbsp sugar
- ½ tsp dry mustard (or ½ Tbsp quality prepared mustard)
- 3 Tbsp pickled onion juice (or pickle juice)
- Dill to taste.
Mix all the ingredients into a medium bowl and whisk until well combined.
I didn’t have any dry mustard, so I used some spicy Dijon mustard. I found that I really liked the little bite it gave and will probably increase the mustard to a full Tbsp next time. Pour desired amount of dressing over sliced cucumbers and let chill for about an hour before serving.
This recipe makes about 2 cups in total, but don’t expect it to last more than a couple of days … maybe a week, tops. And if you’re anything like me, you might even find yourself going back to the fridge to take a spoonful every now and then.