### Instructions:
1. **Prepare the Cucumbers:** Wash and slice your cucumbers into thin rounds. If using, thinly slice the red onion. Place the sliced cucumbers and red onion (if using) in a colander and sprinkle lightly with about 1/2 teaspoon of salt. Let them sit for 15-20 minutes to draw out excess water. This step helps prevent the salad from becoming watery.
2. **Drain and Pat Dry:** After 15-20 minutes, gently squeeze the cucumbers and onions to remove as much liquid as possible. You can also pat them dry with a clean paper towel. Transfer them to a medium-sized mixing bowl.
3. **Make the Dressing:** In a separate small bowl, whisk together the sour cream (or Greek yogurt), mayonnaise, white vinegar, chopped dill, sugar, remaining 1/2 teaspoon of salt, and black pepper until smooth and well combined.
4. **Combine and Chill:** Pour the creamy dressing over the sliced cucumbers and red onion. Gently toss until all the ingredients are evenly coated.
5. **Chill and Serve:** Cover the bowl and refrigerate the cucumber salad for at least 30 minutes, or preferably an hour, to allow the flavors to meld. Give it a quick stir before serving.
### Short Tips:
* For extra crunch, try using English cucumbers and leave the skin on.
* Want a bolder flavor? Add a pinch of garlic powder to the dressing.
* This salad tastes even better the next day, so it’s a great make-ahead option!
* If you don’t have fresh dill, dried dill works just as well, simply use a smaller amount.
* To keep your dressing from getting too thin, make sure to thoroughly drain the cucumbers.
