Description
This creamy cucumber salad is a nostalgic, tangy, and refreshing summer side made with crisp cucumbers, smooth sour cream, vinegar, and dill. Perfectly chilled and flavorful, it’s a go-to for BBQs, potlucks, and any hot-day meal. It’s a true comfort classic that’s easy to prep and even better the next day.
Ingredients
4 large cucumbers, peeled and sliced (about 1.2 kg)
2 tablespoons minced yellow onion (20 g)
16 ounces sour cream (450 g)
2 teaspoons salt (10 g)
¼ cup white vinegar (60 ml)
2 teaspoons dill weed (2 g)
½ teaspoon sugar (2 g)
Pinch of black pepper
Instructions
Peel and slice cucumbers thinly. Mince the onion and add both to a large mixing bowl.
In a separate bowl, whisk together sour cream, salt, vinegar, dill, sugar, and pepper until smooth.
Pour the dressing over the cucumbers and onions and toss gently to coat.
Cover and refrigerate for at least 6 hours or overnight.
Stir before serving and garnish with fresh dill if desired.
Peel and slice cucumbers thinly. Mince the onion and add both to a large mixing bowl.
In a separate bowl, whisk together sour cream, salt, vinegar, dill, sugar, and pepper until smooth.
Pour the dressing over the cucumbers and onions and toss gently to coat.
Cover and refrigerate for at least 6 hours or overnight.
Stir before serving and garnish with fresh dill if desired.
Notes
Use a mandoline for uniform, thin cucumber slices.
For deeper flavor, always chill for several hours.
Add more vinegar or salt to taste after chilling.
Fresh dill makes a great finishing touch.
Greek yogurt can be used as a substitute for a tangier version.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American