Cucumber Salad with Dill and Sour Cream

Why You’ll Love This Recipe

I love how quick and simple this salad is to make. It has a clean, crisp texture with just the right balance of creaminess and acidity. The dill adds a bright, herby note that really wakes up the cucumbers. It’s ideal for summer meals, potlucks, or when I want something easy and satisfying on the side.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• English cucumbers or Persian cucumbers

• Sour cream

• Fresh dill (chopped)

• White vinegar or lemon juice

• Sugar

• Salt

• Black pepper

• Red onion (optional, thinly sliced)

directions

1. I start by slicing the cucumbers very thin—either with a knife or a mandoline for extra uniform pieces.

2. I place the slices in a colander, sprinkle with a bit of salt, and let them sit for about 15–20 minutes to draw out excess moisture. Then I pat them dry.

3. In a mixing bowl, I combine sour cream, vinegar or lemon juice, sugar, salt, and pepper. I whisk until smooth.

4. I stir in the fresh dill and add the cucumber slices (and red onion, if using).

5. I toss everything gently to coat, then chill the salad in the fridge for at least 15 minutes before serving.

Servings and timing

This salad serves 4 as a side dish. It takes about 10 minutes to prepare, plus 15–20 minutes for draining and another 15 minutes to chill for best flavor.

Variations

Sometimes I swap sour cream for Greek yogurt for a tangier twist. If I want a richer dressing, I mix in a spoonful of mayonnaise. I also like adding sliced radishes or fresh chives for a bit of extra crunch and bite. And when I want a sweeter finish, I increase the sugar slightly.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. The cucumbers may release more liquid over time, so I give it a quick stir before serving again. I don’t reheat this dish—it’s meant to be served cold or lightly chilled.

FAQs

Can I make this salad ahead of time?

Yes, I often make it a few hours in advance. It gives the flavors time to meld, though I usually drain the cucumbers first to prevent it from getting too watery.

Can I use dried dill instead of fresh?

Fresh dill has a brighter flavor, but in a pinch, I use about 1 teaspoon of dried dill. I let it sit in the dressing for a bit longer to rehydrate.

What kind of cucumbers work best?

I prefer English or Persian cucumbers because they have thin skin and fewer seeds, which makes the salad less watery and more delicate.

How do I keep the cucumbers from going soggy?

Salting and draining the cucumbers before mixing helps maintain their crunch and keeps the dressing from thinning out too much.

Can I add other herbs?

Absolutely. I sometimes mix in parsley, mint, or even a little tarragon for a more complex flavor.

Conclusion

Cucumber Salad with Dill and Sour Cream is one of those effortless dishes I can rely on when I need something cool, crisp, and creamy. It’s simple, fresh, and packed with flavor—exactly what I want in a no-fuss side that goes with just about anything.