Description
A cool, creamy sour cream cucumber salad featuring crisp cucumbers, fresh dill, and a lightly tangy dressing. This classic American side dish is refreshing and simple, perfect for summer meals, picnics, or as an accompaniment to grilled meats.
Ingredients
Vegetables
- 2 large cucumbers, thinly sliced
- 2 tbsp red onion, thinly sliced (optional)
Dressing
- 1/2 cup sour cream
- 1 tbsp white vinegar or lemon juice
- 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
- 1/2 tsp sugar
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Salt the Cucumbers: Place sliced cucumbers in a colander and sprinkle lightly with salt. Let them sit for 10 minutes to draw out excess moisture, which prevents the salad from becoming watery.
- Dry the Cucumbers: Gently pat the salted cucumbers dry with paper towels to remove the released water before mixing.
- Prepare the Dressing: In a medium bowl, whisk together sour cream, white vinegar or lemon juice, chopped fresh dill (or dried dill), sugar, salt, and black pepper until smooth.
- Combine Ingredients: Add the cucumbers and red onion slices (if using) into the bowl with the dressing.
- Toss the Salad: Gently toss all ingredients together until the cucumbers and onions are evenly coated with the creamy dressing.
- Chill Before Serving: Refrigerate the salad for at least 15 minutes to allow flavors to meld and serve chilled for the best taste.
Notes
- Salting cucumbers helps reduce water content and keeps the salad from becoming watery.
- For a lighter version, substitute sour cream with Greek yogurt.
- Best enjoyed the same day but can be stored in the refrigerator for up to 24 hours.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salads
- Method: No-Cook
- Cuisine: American
