Description
This creamy cucumber salad is a light, refreshing summer side made with crisp cucumbers, tangy sour cream, and fresh dill. It’s the perfect chilled dish for barbecues, potlucks, or easy lunches. Quick to make and even better after chilling, this nostalgic cucumber dill salad is a staple for hot days and cool bites.
Ingredients
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2 English cucumbers (about 500 g)
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½ cup sour cream (120 g)
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1 tablespoon fresh or dried dill (2 g)
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2 tablespoons white vinegar (30 ml)
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½ teaspoon salt (2.5 g)
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¼ teaspoon garlic powder (0.5 g)
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1 teaspoon sugar (4 g)
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½ red onion, thinly sliced (optional, about 50 g)
Instructions
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Peel cucumbers if desired and slice thinly. Place in a large bowl.
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In a separate bowl, whisk sour cream, dill, vinegar, salt, garlic powder, and sugar until smooth.
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Add red onion to cucumbers, if using.
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Pour dressing over cucumber mixture and toss gently to coat.
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Cover and refrigerate for at least 1 hour. Serve cold.
Notes
Use English or Persian cucumbers for best texture.
Chill before serving to enhance flavor.
Fresh dill is best, but dried dill works well too.
Greek yogurt can replace sour cream for a healthier twist.
Add lemon juice if more tang is desired.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American