With a mandolin, carefully slice the cucumbers as thinly as possible and place them in a fine-mesh strainer over a large bowl. Toss with the salt. Place in the refrigerator and let the excess liquid drip off for one hour.
In a large bowl, stir together the yogurt, dill, vinegar, sugar, garlic powder, and black pepper, set aside.
Take the cucumbers out of the refrigerator and discard the liquid. With paper towels or a clean kitchen towel, ring out as much of the liquid as possible, these need to be dry.
Add the cucumbers and red onion to the bowl with the sauce, toss to combine and coat everything in the sauce. Taste and add more salt if necessary.
Chill for 1 hour so the flavors can combine.
This salad needs time for the flavors to marry, so make sure you chill it for 1 hour before serving.
We use English Cucumber fo this, but you can use regular if that is all you can find.
The red onions are optional, but I highly suggest using them.
Substitute fresh dill with dried dill if you cannot find fresh.
This recipe can easily be doubled to serve more people.
Creamy Dill Cucumber Salad Recipe found on https://thissillygirlskitchen.com/creamy-dill-cucumber-salad/ *All nutritional information is approximate and may not be 100% accurate. Please consult a nutritionist for more specific information.