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Creamy Cucumber Salad with Dill and Sour Cream

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A refreshing, creamy cucumber salad with dill and sour cream that stays crunchy thanks to a simple salting technique. Perfect for summer gatherings, this quick and easy side dish pairs beautifully with grilled meats and is a crowd-pleaser every time.

Ingredients

Scale
  • 2 large English cucumbers
  • 1 teaspoon kosher salt, plus more for salting
  • 1 cup full-fat sour cream
  • 2 tablespoons white wine vinegar
  • 3 tablespoons fresh dill, finely chopped
  • ½ teaspoon granulated sugar
  • ¼ teaspoon freshly ground black pepper
  • ½ small red onion, thinly sliced (optional)

Instructions

  1. Wash and slice the cucumbers into thin rounds, about ⅛-inch thick.
  2. Place cucumber slices in a large bowl and sprinkle with 1 teaspoon kosher salt. Toss gently and let sit at room temperature for 15 minutes.
  3. Transfer cucumbers to a colander, rinse with cold water, then press dry with a clean kitchen towel or paper towels.
  4. In a small bowl, whisk together sour cream, white wine vinegar, chopped dill, sugar, and black pepper. Adjust seasoning to taste.
  5. Place pressed cucumbers in a clean bowl. Add red onion if using. Pour dressing over and toss gently to coat. Cover and refrigerate for at least 15 minutes before serving.
  6. Serve cold, garnished with fresh dill or black pepper if desired.

Notes

Don’t skip the salting step—it prevents the salad from becoming watery. For best results, use full-fat sour cream and fresh dill. The salad can be prepped up to 24 hours in advance by keeping the pressed cucumbers and dressing separate; combine no more than an hour before serving. Leftovers keep in the fridge for up to 2 days.

Nutrition

Keywords: creamy cucumber salad, cucumber salad with dill, sour cream cucumber salad, summer salad, easy side dish, potluck salad

Find it online: https://islatable.com/creamy-cucumber-salad-with-dill-and-sour-cream/