One of the first times I met Alex’s grandparents, aunt, uncle, and cousins was Memorial Day weekend at the cabin.
And somewhere between meeting everyone and settling into cabin life, they brought out the cucumber salad.
If you grew up in Minnesota, you probably know the kind. Nothing fancy. Just cool, creamy cucumbers, a little tang, and the kind of recipe that somehow tastes like summer.
It was love at first bite.
I immediately asked his aunt for the recipe, and she was nice enough to share the family recipe with me.
You would think that after all these years I would have learned to keep track of it.
I have not.
Almost every summer, I end up texting and asking for another picture of the recipe card because somehow I’ve misplaced it again.
At this point, requesting the recipe might be part of the tradition too.
Some recipes you grow up with. Others you’re lucky enough to marry into.
The Cucumber Salad I Married Into
From our table to yours
Cucumber Salad
Prep: 10 minutes • Cook: 1 hour • Serves: 4-6
Ingredients
4 medium cucumbers
½ red onion sliced
1 ½ cup mayo
4 tablespoons white vinegar
3 tablespoon sugar
¼ tsp salt + celery seed
Directions
Peel the cucumbers and slice into ¼-inch rounds.
Add the cucumbers, red onion, mayonnaise, vinegar, sugar, salt, and celery seed to a large bowl. Stir until everything is evenly coated.
Cover and refrigerate for at least 1 hour before serving.
Make it. Share it. Maybe it becomes part of your story, too