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
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4 large cucumbers, peeled and sliced (about 1.2 kg)
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2 tablespoons minced yellow onion (20 g)
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16 ounces sour cream (450 g)
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2 teaspoons salt (10 g)
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¼ cup white vinegar (60 ml)
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2 teaspoons dill weed (2 g)
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½ teaspoon sugar (2 g)
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Pinch of black pepper
Instructions
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Peel and slice cucumbers thinly. Mince the onion and add both to a large mixing bowl.
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In a separate bowl, whisk together sour cream, salt, vinegar, dill, sugar, and pepper until smooth.
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Pour the dressing over the cucumbers and onions and toss gently to coat.
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Cover and refrigerate for at least 6 hours or overnight.
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Stir before serving and garnish with fresh dill if desired.
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Peel and slice cucumbers thinly. Mince the onion and add both to a large mixing bowl.
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In a separate bowl, whisk together sour cream, salt, vinegar, dill, sugar, and pepper until smooth.
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Pour the dressing over the cucumbers and onions and toss gently to coat.
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Cover and refrigerate for at least 6 hours or overnight.
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Stir before serving and garnish with fresh dill if desired.
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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