Cucumber Salad With Sour Cream and Dill Dressing

 

🥒 Cucumber Salad with Sour Cream and Dill Dressing: A Cool, Creamy Classic

Light, crisp, and full of garden-fresh flavor, Cucumber Salad with Sour Cream and Dill Dressing is a dish that never goes out of style. This humble side dish — a staple in many Eastern European and American kitchens — is perfect for warm weather meals, potlucks, barbecues, or just as a refreshing side to roasted meats or fish.

The creamy tang of sour cream, the brightness of fresh dill, and the cool crunch of cucumbers come together in this quick and simple salad that’s always more than the sum of its parts.

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🥄 Why This Salad Works

• Fresh & cooling – Ideal for summer or spicy dishes.

• Simple ingredients – Just a few pantry and garden staples.

• Ready in minutes – Make it in under 10, chill it, and you’re done.

• Pairs with everything – Chicken, steak, salmon, sandwiches — it complements them all.

• Old-fashioned comfort – A classic passed down through generations.

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🧂 Ingredients

For about 4 servings:

• 2 large cucumbers, thinly sliced

• ½ cup sour cream

• 1 tablespoon white vinegar (or lemon juice)

• 1 tablespoon fresh dill, finely chopped (or 1 tsp dried)

• ½ teaspoon sugar (optional, balances acidity)

• Salt and pepper, to taste

• ¼ red onion, thinly sliced (optional, for bite and color)

📝 English cucumbers are ideal (thin skin and fewer seeds), but any cucumber will work. If using regular cucumbers, consider peeling and seeding for best texture.

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🥣 How to Make It

1. Prep the Cucumbers

• Wash and thinly slice cucumbers. Use a mandolin for even slices if you have one.

• Optional: Lightly salt the cucumbers and let them sit in a colander for 15–30 minutes to draw out excess moisture. Then blot with paper towels for extra crunch.

2. Make the Dressing

• In a bowl, whisk together sour cream, vinegar (or lemon juice), dill, sugar (if using), and a pinch of salt and pepper.

3. Combine and Chill

• Toss cucumbers (and onion, if using) in the dressing until coated.

• Taste and adjust seasoning.

• Cover and refrigerate for 30 minutes to let flavors meld.

4. Serve

• Garnish with extra dill or cracked pepper before serving. Best served cold.

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💡 Pro Tips for Perfect Cucumber Salad

• Always taste before serving – cucumbers vary in bitterness and water content, so adjust seasoning as needed.

• Drain well if salting – excess water will dilute the dressing.

• Use fresh dill when possible – the flavor is brighter and more aromatic than dried.

• Sour cream substitute – Try plain Greek yogurt for a tangy, protein-packed version.

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🧊 Storage

• Store leftovers in an airtight container in the fridge for up to 2 days.

• Best eaten fresh — the cucumbers will continue to release water over time and soften.

• Stir before serving if dressing separates.

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🥗 Serving Suggestions

Pair It With	Why It Works
Grilled meats (chicken, pork chops, steak)	Cool and creamy contrast to smoky flavors
Salmon or white fish	Bright dill pairs beautifully with seafood
BBQ or picnic fare	Light and refreshing next to heavier dishes
Sandwiches or wraps	Works as a crisp, creamy side or filling
Baked potatoes	Serve as a topping instead of sour cream

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🔄 Variations to Try

Twist	What to Add or Change
Hungarian-style	Add sweet paprika to the dressing
Spicy kick	Add a pinch of crushed red pepper or minced jalapeño
Creamy garlic	Stir in a clove of minced garlic or garlic powder
German-style	Use white wine vinegar and add thin-sliced radishes
Scandinavian twist	Add a touch of mustard and sliced red onion

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🧬 Final Thoughts

There’s a reason this Cucumber Salad with Sour Cream and Dill has stood the test of time. It’s crisp, creamy, herbaceous, and endlessly adaptable — the kind of dish that feels at home on a backyard picnic table or a holiday dinner spread.

It’s also a delicious reminder that the best dishes don’t have to be complicated. With just a handful of fresh ingredients and a few minutes of prep, you get something that’s more than just a side dish — it’s a bite of comfort, tradition, and freshness all in one.