Kansas Cucumber Salad

Recipe from Rebecca Parker

1 c. mayonnaise or miracle whip
1/4 c. sugar
4 tsp. vinegar (apple cider vinegar)
1/2 tsp. dill weed  (1/4 c finely chopped fresh dill)
4 medium cucumbers, peeled and thinly sliced (2, seeded cut in quarters lengthwise and sliced thick)
4 Roma tomatoes, seeded and chopped
3 green onions, chopped (1 leek, white and light green portions, halved lengthwise and cut crosswise into 1/4-inch slices)
1 t caraway seeds, crushed
1/4 t celery seeds

In a large fry pan over medium-high heat, warm 1 Tbs. olive oil. Add the dill and cook, stirring constantly, until fragrant, about 1 minute. Add the leek and cook, stirring occasionally, until the leek is tender, 4 to 5 minutes. Add in the caraway and celery seeds during the last few moments of cooking.
In a small bowl, combine mayonnaise, sugar, vinegar, dill and salt if desired. (dill is already in with the leeks, omitted salt)
Mix well.
In a large bowl toss together leeks, tomatoes, and cucumbers - add in the dressing and toss till everything is coated.
Cover and chill for at least 1 hour.