Instructions:
- Slice cucumbers thinly. Place them in a colander, toss generously with 1 teaspoon of salt, and let them sit for 30 minutes to draw out excess moisture. Gently pat dry with paper towels afterward.
- Cook the diced bacon in a skillet over medium heat until crispy. Remove the bacon with a slotted spoon, draining well on paper towels. Reserve a sprinkle for garnish.
- Whisk together the mayonnaise, sour cream/yogurt, vinegar, Dijon mustard, sugar, salt, and pepper in a large mixing bowl until smooth and creamy. Taste and adjust seasoning.
- Add the drained cucumbers, most of the crispy bacon, minced red onion, and chopped dill to the dressing bowl. Gently fold everything together until evenly coated.
- Gently fold in the cubed cheddar cheese. Cover the bowl and refrigerate for at least 30 minutes to allow the flavours to meld and the salad to chill properly.
- Taste once more before serving. Garnish with the reserved bacon crumbles, extra chives, and a final grind of black pepper.