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This cucumber salad with sour cream and dill is a simple recipe, yet it almost always ends up as the favorite salad at cookouts or family meals. Red onion and chopped fresh dill flavor the tangy sour cream dressing for the cucumbers. It’s a fabulous way to enjoy summer cukes!
It’s refreshing, budget-friendly, and perfect with everything from grilled meats to baked chicken. Chill it well before serving for the very best texture and flavor.
What You’ll Like About This Dish
Cool and refreshing. Crisp cucumbers and a chilled creamy dressing make this ideal for warm-weather meals.
Simple ingredients. Sour cream, dill, lemon, and onion come together quickly.
Great texture. The salt lightly softens the cucumbers while keeping them crisp.
Perfect for gatherings. Easy to scale and serve alongside almost anything.
Ingredient Notes
- Cucumbers – Standard slicing cucumbers work well; peel for tenderness. English cucumbers also work and may release slightly less liquid.
- Granulated sugar – Just enough to balance the tangy dressing; adjust to taste.
- Salt – Draws out a bit of moisture from the cucumbers so they soften slightly without becoming soggy.
- Sour cream – Creates the creamy base; use full-fat for the smoothest dressing.
- Red onion – Finely chop so the flavor distributes without overpowering.
- Lemon juice or vinegar – Adds the acidity that brightens the dressing. Lemon gives a softer citrus note; vinegar is sharper.
- Fresh dill – Classic pairing with cucumber; use more if you love a strong dill flavor.
- Black pepper – Adds subtle heat and depth to the creaminess.
Steps to Make Creamy Cucumber Salad With Sour Cream and Dill
- Peel the cucumbers and slice them thinly; place in a serving bowl.
- In a small bowl, combine sugar, salt, sour cream, onion, lemon juice or vinegar, and dill.
- Add the dressing to the cucumbers and toss to coat.
- Season with freshly ground black pepper.
- Refrigerate for at least 1 hour before serving.
Tips
- Slice cucumbers evenly so the dressing coats them uniformly.
- For firmer texture, salt cucumbers lightly and let them stand 10 minutes, then blot dry.
- Add more dill or lemon juice to taste after chilling — flavors mellow as it sits.
- English or Persian cucumbers reduce excess liquid in the finished salad.
Recipe Variations
- Add garlic. A small grated clove adds a tzatziki-like flavor.
- Use yogurt. Replace half the sour cream with plain Greek yogurt for a lighter dressing.
- Creamier version. Add a splash of heavy cream to loosen and enrich the dressing.
- Sweet-tangy twist. Add an extra teaspoon of sugar and use white wine vinegar.
Serving Suggestions
- Serve with grilled chicken, pork chops, or burgers.
- Pair with summer picnics, potlucks, or backyard cookouts.
- Add it to a spread with baked beans, corn on the cob, or potato salad.
- Choose to serve in a chilled bowl to keep it crisp and cold.
How to Store
Refrigerate: Keep covered and chilled for up to 2 days. The cucumbers will release liquid as they sit, so stir before serving.
Do not freeze: Dairy-based cucumber salads lose texture when frozen.
This salsa is another excellent way to enjoy summer cucumbers, or try this Thai-style cucumber salad.
Creamy Cucumber Salad With Sour Cream and Dill
Ingredients
- 4 medium cucumbers
- 1 tsp salt
- 2 tsp granulated sugar
- ⅔ cup sour cream
- 2 tbsp red onion, finely chopped
- 1 ½ tbsp lemon juice or white wine vinegar
- 2 tsp fresh chopped dill
- freshly ground black pepper, to taste
Instructions
- Peel the cucumbers (or not) and slice them thinly. Place them in a colander, sprinkle with the salt, and let stand for about 20 minutes. Drain well and transfer to a serving bowl.4 medium cucumbers | 1 tsp salt
- In a small bowl, combine the sugar, sour cream, finely chopped red onion, lemon juice or white wine vinegar, and chopped dill. Blend well.2 tsp granulated sugar | 2/3 cup sour cream | 2 tbsp red onion | 1 1/2 tbsp lemon juice or white wine vinegar | 2 tsp fresh chopped dill
- Add the dressing mixture to the cucumbers and toss to coat.
- Season to taste with freshly ground black pepper.freshly ground black pepper
- Refrigerate until thoroughly chilled, at least 1 hour.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
