Creamy Cucumber Salad Dill

This creamy cucumber salad is my favorite refreshing side dish for all things summer It is a perfect mix of crunchy cucumbers tangy sour cream and a touch of sweetness I whip it up at least once a week during grilling season and it always disappears fast at picnics and potlucks

Every bite reminds me of family cookouts and summer afternoons in my grandma’s backyard I first made it for a neighborhood barbecue and now everyone asks for the recipe

Ingredients

• Cucumbers: thinly sliced for the best crunch Look for firm unblemished cucumbers and pat them dry after slicing
• Red onion: adds color and a mild bite Choose a small or medium onion that feels heavy for its size
• Sour cream: gives the classic creamy texture Use full fat for the richest flavor
• White vinegar: brings a zesty tang and balances out the creaminess Opt for a good quality distilled vinegar for the cleanest taste
• Fresh dill: the herb that makes it taste like summer Use only fresh and chop just before adding
• Granulated sugar: a little bit is all you need to round out the flavors
• Salt: essential for bringing out flavor and helping the cucumber release water
• Garlic powder: for a subtle savory hint

Step-by-Step Instructions

Slice the Vegetables:

Use a sharp knife or mandoline to cut the cucumbers and red onion into thin even slices Pat the cucumber slices dry with paper towels so the dressing sticks better and the salad stays crisp

Mix the Dressing:

In a medium mixing bowl combine the sour cream white vinegar fresh dill granulated sugar salt and garlic powder Stir well until smooth and combined This is the flavor base so make sure the dill is evenly distributed

Combine and Toss:

Add the cucumber and onion slices to the bowl with the dressing Gently toss until every slice is well coated with the creamy mixture Use a large spoon or your hands to avoid breaking up the vegetables

Garnish and Serve:

Transfer the salad to a serving bowl Garnish with extra dill and a bit of fresh cracked black pepper if you like You can serve it immediately but letting it chill for an hour really brings the flavors together

Save

I love how the fresh dill adds that unmistakable garden flavor It always reminds me of making this salad with my grandma while standing barefoot in her kitchen cucumbers fresh from the garden

Storage Tips

This salad is actually better after sitting in the fridge for at least an hour Cover it tightly and it will keep for up to three days If the salad becomes a bit watery just give it a good stir before serving Leftovers never last long in my house

Ingredient Substitutions

No sour cream Use plain Greek yogurt for a slightly tangier lighter version If fresh dill is not available try a little dried dill but use less as it is more concentrated You can also swap white vinegar for apple cider vinegar for a softer tang

Serving Suggestions

Serve this salad as a bright side at cookouts next to grilled chicken or burgers It is also a perfect companion to spicy or fried food The coolness makes it great with spicy barbecue or hot wings

Save

Cultural and Historical Context

This salad has roots in both Eastern European and American summer traditions Each family seems to have their own little twist I have seen versions using buttermilk or sweet onions At our house it is always with fresh dill and always signals a casual get together is about to begin

Recipe FAQs

→ How do I prevent the salad from becoming watery?

Pat the cucumbers dry with paper towels after slicing to remove excess moisture before mixing with dressing.

→ Can I use Greek yogurt instead of sour cream?

Yes, Greek yogurt offers a similar creamy texture and tang, making it a great alternative to sour cream.

→ How long should the salad chill before serving?

Chilling for at least 1 hour allows flavors to blend, but it can be served immediately if pressed for time.

→ What other herbs pair well with this salad?

Fresh parsley or chives can add another layer of flavor if you wish to vary or complement the dill.

→ How long does this salad keep in the fridge?

Stored in an airtight container, it keeps well for up to 3 days, though it's best enjoyed fresh.

→ Can I make the salad ahead of time?

It's best to slice vegetables and prepare dressing separately, combining just before serving for crispness.