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This creamy cucumber salad is the ultimate cooling side for warm days and potlucks. Its crisp textures and refreshing dill flavor make it a crowd-pleaser whether you serve it at family barbecues or simple weeknight dinners. A tangy dressing wraps each bite in nostalgic comfort.
I remember making this salad for a last-minute picnic and everyone inhaled it before the sandwiches were even touched. It has become my go to when I need something refreshing and universally loved.
Ingredients
- English cucumbers: select firm cucumbers with smooth skin for the best crunch and minimal seeds
- Sour cream: brings richness and creaminess to the dressing choose full fat for maximum flavor
- Fresh dill: infuses the salad with bright herby notes I always grab a bunch from the market and chop just before mixing
- White vinegar: adds a gentle tang look for a clear and mild variety
- Salt: lifts the flavors and helps draw extra moisture from the cucumbers fine sea salt works best
- Garlic powder: gives subtle warmth without overpowering the delicate cucumber
- Sugar: just a touch balances the acidity and rounds out the taste
- Red onion: totally optional but adds color and a sharp bite use half a small onion thinly sliced for a festive look
Step-by-Step Instructions
- Peel and Slice the Cucumbers:
- Peel the cucumbers with a vegetable peeler to remove the waxy skin then slice thinly and transfer to a large bowl so every piece gets evenly dressed
- Mix the Creamy Dressing:
- Combine sour cream fresh dill white vinegar salt garlic powder and sugar in a separate bowl whisking until completely smooth and homogenous so no pockets of garlic or sugar remain
- Toss and Coat:
- Pour the creamy mixture over the sliced cucumbers and mix gently with a large spoon until each slice shimmers with dressing for maximum flavor in every bite
- Chill for Extra Flavor:
- Cover the bowl and refrigerate for at least one hour allowing the flavors to meld and the cucumbers to become extra crisp and cold
- Serve Cold:
- Just before serving toss again and add thinly sliced red onion if using for a pretty pop of color and an extra punch of flavor
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I always look forward to adding extra dill because it reminds me of my grandmother’s garden. Once I left out the onion for my kids and they ate the whole bowl so feel free to tweak for your family.
Storage Tips
This salad stores best in an airtight container in the refrigerator for up to two days. The cucumbers release more water over time but a quick stir will bring it back together. I often make it a day ahead since the flavors only improve.
Ingredient Substitutions
If you cannot find English cucumbers any thin skinned variety like Persian cucumbers will work. Greek yogurt is a great sub for sour cream if you prefer a lighter twist. Dried dill can replace fresh in a pinch use about one third the amount.
Serving Suggestions
Serve this salad alongside grilled chicken kabobs burgers or as a cooling side for anything spicy. It pairs beautifully with barbecue or use as a filling inside pita with falafel and tomatoes for a refreshing sandwich.
Cultural Notes
Creamy cucumber salads have traveled through many cultures from German gurkensalat to Polish mizeria. Each region highlights lemon yogurt or vinegar and fresh herbs but the soul of the dish remains simplicity and refreshment.
Frequently Asked Questions
- → Can I use regular cucumbers instead of English cucumbers?
Yes, you may use regular cucumbers, but consider peeling and deseeding them for best texture and flavor.
- → What can I substitute for sour cream?
Greek yogurt works as a tangy alternative to sour cream without sacrificing creaminess.
- → How long should the salad chill before serving?
Chill the salad for at least one hour before serving to allow flavors to blend and cucumbers to crisp up.
- → Can the salad be made in advance?
Absolutely. It can be made up to a day ahead and stored covered in the refrigerator.
- → Is the red onion optional?
Yes, red onion is optional. Omit if you prefer a milder flavor or substitute with shallots for a different taste.