This creamy cucumber salad has been a refrigerator staple in my kitchen for years. I first put these simple ingredients together one hot afternoon when the farmers' market yielded an abundance of crisp English cucumbers and I wanted something bright, cool, and effortless after a long day. The combination of a silky sour cream dressing with the faint tang of white vinegar and the fresh bite of dill created a balance that felt both indulgent and refreshingly light. It quickly became my go-to side for backyard meals, potlucks, and lazy weeknight dinners.

What makes this version special is the texture contrast and the subtle layering of flavors. Thinly sliced cucumbers stay crunchy even after an hour in the fridge, while the dressing softens the edges and carries gentle notes of garlic and sugar to lift the profile. I discovered that peeling the cucumbers and salting them lightly beforehand can prevent watery dilution and keep the dressing luxuriously creamy. Friends often ask for the recipe at summer gatherings, and I love that it can be scaled up, made ahead, and transported easily without losing its charm.

Ingredients

• English cucumbers (2): Look for firm, glossy skin and uniform shape. English cucumbers are preferred because they have fewer seeds and thinner skin, which lets the dressing cling beautifully. If you can, pick cucumbers about 8–10 inches long for the easiest slicing.
• Sour cream (1/2 cup): Use full-fat sour cream for the creamiest mouthfeel. Brands like Daisy or Breakstone’s provide a reliably thick texture. If you want a lighter version, mix half sour cream and half plain Greek yogurt.
• Fresh dill (1 tablespoon): Fresh dill brightens the dressing; you can use dried dill (1 teaspoon) if fresh isn’t available, but the flavor is livelier with fresh sprigs finely chopped.
• White vinegar (2 tablespoons): White or white wine vinegar adds a clean acidity that balances the richness. Avoid balsamic or heavy vinegars here — they will overpower the delicate cucumber.
• Salt (1/2 teaspoon): Adjust to taste; kosher salt works well. A small sprinkle before dressing can help draw out excess moisture.
• Garlic powder (1/4 teaspoon): Provides a soft garlic background without sharpness. Use granulated garlic sparingly if substituting.
• Sugar (1 teaspoon): A pinch of sugar rounds the acidity and balances flavors; honey also works but will alter the flavor slightly.
• Red onion (1/2, optional): Very thinly sliced red onion adds color and a mild bite; soak slices in cold water for 5 minutes if you want to reduce the sharpness.

Instructions

Prepare the cucumbers: Peel the cucumbers with a vegetable peeler to remove the waxed skin common on store-bought English cucumbers. Using a sharp chef’s knife or a mandoline, slice the cucumbers as thinly as possible — aim for about 1/8 inch. Thin slices ensure each bite is tender and that the dressing coats evenly. Place the slices in a large bowl and, if you expect excess moisture, sprinkle 1/4 teaspoon extra salt and let them sit for 10 minutes, then drain any water. Slice the onion (optional): If using red onion, halve it and slice paper-thin into half-moons. Transfer the onion to a small bowl of ice water for 5 minutes to mellow the sharpness, then drain well and add to the cucumber bowl. Make the dressing: In a separate small bowl, whisk together 1/2 cup sour cream, 2 tablespoons white vinegar, 1 tablespoon chopped fresh dill, 1/2 teaspoon salt, 1/4 teaspoon garlic powder, and 1 teaspoon sugar. Taste and adjust: if the dressing feels too tangy, add a teaspoon more sugar; if too rich, add a splash more vinegar. The dressing should be silky and pourable but substantial enough to cling to the cucumber slices. Combine and chill: Pour the dressing over the cucumber slices and toss gently until all slices are evenly coated. Cover the bowl and refrigerate for at least 1 hour so the flavors marry. For best texture, serve chilled directly from the refrigerator. Finish and serve: Before serving, give the salad a final toss and taste for seasoning. Garnish with an extra sprinkle of chopped dill or a few whole dill sprigs. This dish is best served cold alongside grilled meats, sandwiches, or as a stand-alone chilled side.

Storage Tips

Store the salad in an airtight container in the refrigerator. For best texture, consume within 2–3 days; beyond that cucumbers will release more water and become limp. If you want to prepare ahead for a party, make the dressing up to 2 days in advance and keep it separate. Combine and chill for the final hour before serving. When storing, use a shallow container and press a piece of plastic wrap directly on the surface of the salad to minimize exposure to air and slow moisture loss. Re-toss gently before serving if the dressing separates.

Ingredient Substitutions

If English cucumbers aren’t available, Persian cucumbers are an excellent substitute for their similar texture and mild flavor. Regular slicing cucumbers can be used after removing seeds if they are particularly seedy. Replace sour cream with plain Greek yogurt for tangier, lighter texture — use a 1:1 swap. For a dairy-free alternative, unsweetened plain coconut yogurt or a thick cashew-based cream works well. Fresh dill may be swapped for 1 teaspoon dried dill, though fresh is preferred for brightness. If you prefer a sharper onion note, use thinly sliced shallot instead of red onion.

Serving Suggestions

Serve chilled as a light side with grilled chicken, fish, or pork. It makes a fresh contrast to smoky flavors and heavy sauces. Pair with crusty bread and a plate of cold cuts for an easy picnic. For a brunch spread, place small bowls next to bagels and smoked salmon for a cooling bite. Garnish with toasted sesame seeds for an Asian twist or a drizzle of olive oil and cracked black pepper for a Mediterranean feel. Keep a small bowl of additional dill on the table so guests can add more aromatic green as desired.

Cultural Background

Simple cucumber salads are found across many culinary traditions — from Eastern European schranks with sour cream to Asian cucumber salads dressed in vinegar and soy. This creamy version leans on the dairy-forward techniques common in Central and Eastern Europe where sour cream or yogurt is used to temper acidity and create a silky dressing. The inclusion of dill nods to its widespread use in Scandinavian and Eastern European cooking, where it is prized for light, herbaceous flavor with fresh vegetables and fish.

Seasonal Adaptations

In summer, add halved cherry tomatoes and fresh basil for a colorful, seasonal twist. In spring, toss in chopped radish for peppery crunch. For autumn, try thinly sliced apples for sweet-tart contrast and swap dill for tarragon. During holiday meals, serve the salad in small ramekins with a sprinkle of pomegranate seeds for color and a bright pop. Small adaptations keep this dish relevant throughout the year while honoring the same quick, refreshing base.

Meal Prep Tips

For meal prep, make the dressing separately and slice cucumbers the morning you plan to serve. Store the dressing in a mason jar and the cucumbers in a sealed container lined with paper towels to absorb moisture. Combine one hour before eating to preserve crispness. If packing for lunches, keep dressing in a leakproof container and toss just before eating to avoid soggy cucumbers. Use portioned containers to maintain consistent servings and make reheating unnecessary — this is best enjoyed cold.

Whether you bring it to a barbecue or enjoy it at home, this creamy cucumber salad is a reliable, refreshing addition to any meal. It’s simple, flexible, and full of character — try it once and you’ll understand why it sticks around in my rotation all season long.