Hearty German Cucumber Cream Salad

In a medium bowl, combine the sour cream, Dijon mustard, apple cider vinegar, whole milk, kosher salt, freshly cracked black pepper, and finely chopped dill. Stir until the mixture is smooth and well combined.

Add the thinly sliced cucumbers and red onions to the bowl. Toss them gently to ensure they are evenly coated with the dressing.

Cover the salad with plastic wrap and refrigerate it for at least an hour before serving to allow flavors to meld together.